Why You’ll Love This Venison Kabobs Recipe
If you’re looking for a delicious way to enjoy venison, this kabobs recipe is sure to impress. I love how the marinade infuses the meat with rich flavors, making each bite a savory delight.
The combination of tender venison with vibrant vegetables creates a colorful dish that’s as pleasing to the eye as it’s to the palate. Plus, grilling the kabobs adds a smoky essence that elevates the overall taste.
It’s perfect for summer barbecues or cozy family dinners. Trust me, once you try these kabobs, you’ll want to make them again and again!
Ingredients of Venison Kabobs
When it comes to whipping up a mouthwatering dish like Venison Kabobs, the right ingredients are key. This recipe isn’t only about the tender venison but also about how the flavors come together to create a feast that’s hard to resist. The marinade is packed with savory goodness, and the colorful vegetables add a nice crunch and freshness.
Now, let’s explore what you’ll need to make these scrumptious kabobs.
Ingredients for Venison Kabobs:
- 2 lbs boneless venison sirloin, cut into 1 1/2 inch cubes
- 3 cups vegetable oil
- 1/4 cup dry Burgundy wine
- 2 tablespoons cider vinegar
- 1 1/2 tablespoons liquid smoke
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion juice
- 16 cherry tomatoes
- 24 small fresh mushrooms
- 4 small onions, peeled and quartered
- 2-3 large green peppers, cut into 24 1-inch pieces
- Hot cooked long grain and wild rice blend (for serving)
Now, while you gather your ingredients, let’s talk about a few things to keep in mind. First off, if you’re not a fan of venison, you can easily swap it out for beef or chicken, though the flavor won’t be quite the same.
Also, don’t skimp on the marinade time; 48 hours is a game changer. It’s like letting your meat take a little vacation in flavor town.
And remember, when you’re threading the skewers, feel free to get creative with the veggies. Zucchini or bell peppers might add a fun twist. Just think of it as a colorful veggie party on a stick.
How to Make Venison Kabobs
To make those mouthwatering Venison Kabobs, the first step is all about marinating the meat. You’ll start with 2 lbs of boneless venison sirloin, cut into 1 1/2 inch cubes. Trust me, this is where the magic begins.
Place those cubes in a shallow marinating container—my go-to is a trusty Tupperware with a lid, which makes it super easy to flip and turn the meat during the marination process. Now, in a separate mixing bowl, combine 3 cups of vegetable oil, 1/4 cup of dry Burgundy wine, 2 tablespoons of cider vinegar, and 1 1/2 tablespoons of liquid smoke.
Sprinkle in 2 teaspoons of salt, 1 teaspoon of white pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion juice. Whisk it all together until it’s well mixed, then pour this glorious marinade over the meat. Cover it up and pop it in the refrigerator for 48 hours. Yes, I know it seems like a long time, but patience is a virtue, and it really allows those flavors to seep in.
Once your meat is all marinated and bursting with flavor, it’s time to get grilling. First, remove the venison from the marinade—be sure to reserve that liquid gold because we’re going to use it again.
Now comes the fun part: threading the meat and veggies onto skewers. Alternate between the marinated venison cubes and the colorful veggies like the 16 cherry tomatoes, 24 small fresh mushrooms, 4 quartered onions, and those vibrant green pepper pieces. I like to think of it as creating a little edible art.
Once your skewers are loaded up, brush them lightly with the reserved marinade. It’s like giving your kabobs a little spa treatment before they hit the grill.
Now, fire up your grill to medium-hot heat and place those skewers on it. Grill them for about 15 minutes, turning and basting them frequently with the marinade. This is where the aroma will start to fill the air, and you might find yourself humming a little tune—it’s that good.
When they’re perfectly cooked, serve your kabobs over a bed of hot cooked long grain and wild rice blend. It’s a meal that not only looks impressive but tastes like a summer BBQ dream.
Venison Kabobs Substitutions & Variations
After grilling those delicious Venison Kabobs, you might wonder how to switch things up for your next cookout.
I love experimenting with different proteins, so try substituting venison with beef, chicken, or even tofu for a vegetarian twist.
For veggies, mix in zucchini, bell peppers, or eggplant instead of the usual onions and mushrooms.
You can also play with flavors by using different marinades—teriyaki or citrus-based options add a zesty kick.
Don’t forget to swap out the rice for couscous or quinoa to change the side dish.
The possibilities are endless, so have fun with it!
What to Serve with Venison Kabobs
Serving Venison Kabobs alongside the right side dishes can elevate your meal to a whole new level.
I love pairing them with a hot cooked long grain and wild rice blend, as it soaks up the delicious juices. Grilled vegetables, like zucchini and bell peppers, add vibrant color and flavor that complements the kabobs perfectly.
A revitalizing cucumber and tomato salad brings a crisp contrast, while a tangy yogurt sauce can enhance the savory taste of the venison.
Don’t forget some warm pita bread on the side! Together, these dishes create a balanced and satisfying dining experience.
Additional Tips & Notes
While preparing venison kabobs can be a delightful experience, a few additional tips can take your dish to the next level.
First, don’t skip marinating—48 hours really enhances the flavor. I like to use a mix of veggies, so feel free to experiment with zucchini or bell peppers for variety.
When grilling, keep the heat medium-hot to avoid burning the meat. Also, remember to soak wooden skewers in water beforehand to prevent them from catching fire.
Finally, serve with a tangy dipping sauce for an extra flavor boost. Enjoy your kabobs, and have fun with the process!