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Grilled venison kabobs with bell peppers, red onion, and mushrooms on white platter

  • Course

    Main

  • Duration

    30 minutes, plus marinating time

  • Serves

    6
Chef’s notes

Memorial Day (un)officially marks the start of grilling season. These awesome venison steak kabobs are the perfect way to celebrate the holiday and beginning of summer. This recipe includes my all-purpose wild game marinade, my go-to for red meat, white meat, and veggies.

Ingredients

  • 2 ½ pounds venison steak (backstrap or roast)
  • 1 red onion
  • 8 oz. of baby portabella mushrooms, halved
  • 1 red bell pepper
  • 2 poblanos, jalapeños, or green bell peppers

Marinade

  • 1 ½ cups oil (canola, grapeseed, or vegetable)
  • ¾ cup red wine vinegar
  • ¾ cup soy sauce
  • ¼ cup brown sugar
  • 6 cloves of garlic, smashed
  • 3 sprigs of fresh rosemary, minced
  • 2 tsp. kosher salt
  • 2 tbsp. coarse black pepper

Also works with

Turkey, gamebirds

Special equipment

Grill, skewers

Preparation

  1. Cut the venison steaks into 2- to 3-inch chunks. Cutting the meat into large pieces helps to avoid overcooking. Prep the other ingredients by chopping them into 1- to 2-inch pieces. Place everything inside a sealable bag.
  2. Whisk all the ingredients together for the marinade and pour over the meat and veggies. Mix to combine. Refrigerate for at least 4 hours and up to 12 before cooking. Toss the bag every few hours to make sure the mixture is fully coated with the marinade.
  3. Have about 8-10 skewers ready. If using wooden skewers, be sure to soak them in water 30 minutes before grilling so they don’t burn. Squeeze excess liquid off the meat and veggies and thread everything onto the skewers, spaced evenly.
  4. Preheat a grill over high heat—you’ll want the grill or coals very hot. Lay each skewer down and cook for a total of about 6 minutes, turning frequently so that all sides get contact with the heat. Use tongs to squeeze the meat to check for doneness. If using metal skewers, keep in mind that the meat will cook faster. Also, residual heat will continue to cook the meat after pulling from the grill. Serve immediately.

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Venison Kabobs

Recipe by: Danielle Prewett
Grilled venison kabobs with bell peppers, red onion, and mushrooms on white platter

  • Course

    Main

  • Duration

    30 minutes, plus marinating time

  • Serves

    6
Chef’s notes

Memorial Day (un)officially marks the start of grilling season. These awesome venison steak kabobs are the perfect way to celebrate the holiday and beginning of summer. This recipe includes my all-purpose wild game marinade, my go-to for red meat, white meat, and veggies.

Ingredients

  • 2 ½ pounds venison steak (backstrap or roast)
  • 1 red onion
  • 8 oz. of baby portabella mushrooms, halved
  • 1 red bell pepper
  • 2 poblanos, jalapeños, or green bell peppers

Marinade

  • 1 ½ cups oil (canola, grapeseed, or vegetable)
  • ¾ cup red wine vinegar
  • ¾ cup soy sauce
  • ¼ cup brown sugar
  • 6 cloves of garlic, smashed
  • 3 sprigs of fresh rosemary, minced
  • 2 tsp. kosher salt
  • 2 tbsp. coarse black pepper

Also works with

Turkey, gamebirds

Special equipment

Grill, skewers

Preparation

  1. Cut the venison steaks into 2- to 3-inch chunks. Cutting the meat into large pieces helps to avoid overcooking. Prep the other ingredients by chopping them into 1- to 2-inch pieces. Place everything inside a sealable bag.
  2. Whisk all the ingredients together for the marinade and pour over the meat and veggies. Mix to combine. Refrigerate for at least 4 hours and up to 12 before cooking. Toss the bag every few hours to make sure the mixture is fully coated with the marinade.
  3. Have about 8-10 skewers ready. If using wooden skewers, be sure to soak them in water 30 minutes before grilling so they don’t burn. Squeeze excess liquid off the meat and veggies and thread everything onto the skewers, spaced evenly.
  4. Preheat a grill over high heat—you’ll want the grill or coals very hot. Lay each skewer down and cook for a total of about 6 minutes, turning frequently so that all sides get contact with the heat. Use tongs to squeeze the meat to check for doneness. If using metal skewers, keep in mind that the meat will cook faster. Also, residual heat will continue to cook the meat after pulling from the grill. Serve immediately.