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Note: This recipe is not exclusive to venison and can be applied to any other ungulate.

I like making kabobs because you can use less-prime cuts such as shoulder meat or the lower portions of the rear legs. If handled properly, they’ll come out tasting as good as loin or upper-leg steaks. The first step here is to prepare your grill. You want a medium hot flame. As for the meat, you want pieces ranging between the size of a walnut and the size of a lime. The particular cut doesn’t really matter, but do make sure they’re fairly free of sinews and connective tissue. A very sharp fillet knife can be handy for trimming these smaller pieces. String the meat on to kabob skewers, making sure not to pack the pieces too tightly together. I prefer steel skewers, but you can use those bamboo jobbies in a pinch. Just be sure to soak them in water first so that they don’t burn so quickly. When you’re ready to put the meat on the grill, brush it with a mixture of 2 parts unrefined peanut oil to 1 part honey. Then dust the kabobs in sesame seeds. The oil and honey will help the seeds stick. Grill the kabobs to your liking. I prefer mine pretty rare, but feel free to cook them more thoroughly if you like. You won’t mess these up unless you incinerate them.