Why You’ll Love This Seasoned Venison Kabobs Recipe
If you’re looking to impress your friends and family at your next gathering, you’ll love this seasoned venison kabobs recipe. The combination of tender, marinated venison wrapped in crispy bacon is simply irresistible.
When grilled, the flavors meld beautifully, creating a mouthwatering experience that everyone will rave about. Plus, they’re easy to prepare, making them perfect for any occasion.
I love how customizable they are, too; you can mix in your favorite veggies. Watching everyone enjoy these kabobs is the best part, and I guarantee they’ll be asking for seconds.
Trust me, this recipe will become a crowd favorite!
Ingredients of Seasoned Venison Kabobs
When it comes to whipping up a delicious meal that’ll have everyone buzzing about your culinary skills, seasoned venison kabobs are a fantastic choice. Seriously, there’s something magical about marinated venison wrapped in crispy bacon, skewered alongside tender potatoes and onions. You can practically taste the excitement in the air as they grill to perfection! Plus, you can’t beat that smoky flavor that wafts through your backyard.
Before we plunge into the cooking process, let’s gather all the ingredients you’ll need for these tasty kabobs.
Here’s what you’ll need:
- 1 1/2-2 lbs venison roast or tenderloin
- 12 ounces thick sliced bacon
- 1 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1 tablespoon A.1. Original Sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon celery salt
- 1 teaspoon fresh ground pepper
- 1 large onion
- 2-3 large potatoes
Now, while those ingredients might seem pretty straightforward, let’s chat about a few things. First off, if you’re not a fan of venison or can’t find any, don’t sweat it! You can easily swap it out for beef or even chicken—just keep in mind that cooking times might change a bit.
And hey, if you’re feeling adventurous, toss in some colorful bell peppers or cherry tomatoes for a pop of flavor and color. The world is your kabob canvas, so let your creativity shine! Just remember to keep an eye on those skewers while they grill. You wouldn’t want to get lost in daydreams of kabob perfection and end up with charred meat. Trust me, I’ve been there.
How to Make Seasoned Venison Kabobs
Making seasoned venison kabobs is a delightful process that’s as easy as it’s rewarding. First off, you’ll want to start with 1 1/2 to 2 pounds of venison roast or tenderloin. Cut the meat into bite-sized squares, then sprinkle it with some meat tenderizer.
Now, let’s whip up that marinade! In a bowl, mix together 1 cup of Worcestershire sauce, 1/4 cup of soy sauce, 1 tablespoon of A.1. Original Sauce, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of celery salt, and 1 teaspoon of fresh ground pepper. Once you’ve got that all mixed up, toss the venison squares into the marinade, cover it up, and let it hang out in the fridge for at least three hours. For the best flavor, though, I recommend letting it marinate overnight. Trust me, it’s worth the wait.
While the meat is soaking up all that deliciousness, you can prepare your other ingredients. Grab a large onion and slice it into bite-sized pieces. For the potatoes, you’ll need about 2-3 large ones—cut them into chunks, too. I like to sprinkle my potato pieces with a bit of French fry seasoning salt. It adds a nice touch.
Now, let’s talk bacon. You’ll need 12 ounces of thick sliced bacon. Cut each strip in half, because we’re going to wrap each piece of marinated venison in a slice of bacon. It’s like giving the meat a cozy little blanket.
After that, you’ll want to load up your skewers, alternating between the bacon-wrapped venison, potato chunks, and onion pieces. It’s kind of like assembling a mini meat and veggie tower.
Now comes the best part—grilling! Preheat your grill to medium-low heat. Once it’s ready, place those kabobs on the grill and let them cook for about 20 minutes. Make sure to turn the skewers occasionally to guarantee even cooking.
You’ll know they’re done when the meat is cooked through and the potatoes are tender. Just be careful not to daydream too much about how amazing they’ll taste, or you might end up with a kabob or two that are a little too charred. I’ve had my fair share of “oops” moments, believe me.
And when they’re finally ready, gather everyone around and prepare for some compliments. After all, you just created kabob magic.
Seasoned Venison Kabobs Substitutions & Variations
After you’ve mastered the basic seasoned venison kabobs, you might want to get a little creative with substitutions and variations.
For a different flavor, try using beef or pork instead of venison. You can swap out the bacon for prosciutto or even omit it for a lighter version.
Experiment with veggies! Bell peppers, zucchini, or mushrooms add great variety.
If you’re feeling adventurous, marinate the meat in teriyaki sauce for a sweet twist.
Finally, consider adding fresh herbs like rosemary or thyme for an aromatic touch.
The possibilities are endless, so have fun customizing your kabobs to your taste!
What to Serve with Seasoned Venison Kabobs
Serving seasoned venison kabobs can elevate your meal to a whole new level.
I love pairing them with a rejuvenating side salad, drizzled with a tangy vinaigrette. Grilled vegetables, like zucchini and bell peppers, complement the smoky flavors beautifully.
A fluffy couscous or quinoa dish adds a nice texture and absorbs those delicious juices. If I’m feeling indulgent, I might whip up some garlic mashed potatoes on the side.
Don’t forget some crusty bread to soak up every bit of flavor! With these sides, your venison kabobs will shine at any gathering or family dinner. Enjoy!
Additional Tips & Notes
When it comes to enhancing your venison kabobs experience, a few additional tips can make all the difference.
First, consider using a variety of vegetables like bell peppers or cherry tomatoes for added color and flavor. If you prefer a spicier kick, marinate your meat with a dash of hot sauce.
Don’t forget to soak your wooden skewers in water for at least 30 minutes to prevent burning on the grill.
Finally, allow your kabobs to rest for a few minutes after grilling; this helps the juices redistribute, ensuring every bite is tender and flavorful.
Enjoy your delicious creation!