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Venison Kabobs with Sweet and Smoky Sauce
Venison Kabobs with Sweet and Smoky Sauce
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Prep Time:
50 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Tender venison meets tangy Asian tomato marinade for a flavorful twist on classic BBQ.
Ingredients:
  • 0.25 cup minced onion
  • 1 teaspoon dry mustard powder
  • 0.25 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons packed brown sugar
  • 2 cloves garlic, crushed
  • 1 (1 inch) piece ginger, sliced thickly and crushed
  • 1 tablespoon rice vinegar
  • 2 tablespoons liquid smoke
  • 3 tablespoons honey or molasses
  • 1 cup tomato puree
  • 2 pounds venison, cut into 1 inch cubes
  • 20 bamboo skewers, soaked in water for 20 minutes
  • 1 red bell pepper, cut into 1 inch pieces
  • 1 yellow bell pepper, cut into 1 inch pieces
  • 1 red onion, cut into 1 inch cubes
  • 0.5 pound mushrooms, halved
  • 1 pint cherry tomatoes
Instructions:
  • Combine onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Mix in garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree until well combined. Add venison to the marinade, ensuring it's well coated. Cover and refrigerate for at least 30 minutes or overnight.
  • Preheat the grill until it reaches medium heat.
  • Thread the venison pieces onto skewers, interleaving with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is cooked through, approximately 15 minutes, adjusting for grill variations. Alternatively, bake the kabobs in a preheated oven at 425 degrees F (220 degrees C) for roughly 10 minutes.

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