Venison Kabobs On the Grill

Our family prefers to cut the meat into long, thin strips about the thickness of your finger or thumb, rather than squares or chunks of meat. Four to six inch long strips of meat can soak up the flavor of a good marinade very quickly. The thin strips are then easily threaded onto the skewers several times each and then pushed down to the opposite end to make room for more strips of meat.

Since vegetables might take more or less time to cook than the meat (depending on what veggies you use), it makes sense to put them on separate skewers from the meat. I like to serve the venison kabobs off the grill the second each one looks done enough for the individual waiting for it. We like to eat right there by the grill the instant they’re done.

Optimal Temperature of Raw Meat

Across the Grain

If you prefer chunks of meat on your skewers, cut them about one square inch each and marinate for a couple of hours or more, or put your favorite rub on all sides before placing on the grill.

Use Your Imagination for Vegetables

Marinating the Meat

Always discard your marinade that has had raw meat in it. Don’t be tempted to brush it on while the meat is cooking. You can get away with it if you brush it on your venison kabobs immediately after placing them on the grill, but don’t use that contaminated brush after that! Just get rid of it and use uncontaminated marinade and a clean brush to add more as the meat cooks.

It’s important not to overcook lean wild game meat. It gets tougher as you cook it. With these thin strips it doesn’t take long to cook, so make sure your vegetables are ready to eat the same time the venison kabobs are.

Grill ‘Em!

How long to cook the vegetable skewers? Until you and your guests like the way they look! You can eat them raw safely, so “doneness” is an individual thing. The softer vegetables don’t take long to get hot and take on that grilled look and flavor. Experiment!

Remember there is no exact science to grilling and no wrong way to do it, unless you burn it beyond palatability. (Our dog doesn’t mind!) Just prepare extra meat for a mistake or two, and then make the correction. Besides, any extras leftover from the grill party are always welcome the next day.

Cut meat into thin strips as described above and put in a bowl with enough marinade to cover it all. Stir and toss to cover each piece with marinade.

Marinade for Venison Kabobs:

Grilling the Meat:

Sprinkle the skewered venison kabobs with sesame seeds right before you put them on the grill. Close the lid and let them cook for about three minutes. Turn them over with meat tongs, marinate with the marinade you set aside and cook for another three minutes or so with the lid closed.

Finish the cooking process with the lid open so you can watch it. Occasionally baste venison kabobs with remaining marinade. Serve immediately when done along with the skewered veggies.

Grilling the Vegetables:

Try bathing the vegetable chunks with Italian seasoning to add some flavor pizzazz. Try any kind of vegetables, even tomatoes! Cherry or grape tomatoes work well on skewers. Experiment with different dressings or dry seasonings.

Try grilling some corn in the husks. Pull back the husks and remove the silk, then pull the husks back down over the cob before placing them on the cooler sides of the grill.

Any vegetable you can stab with a skewer can go well with your venison kabobs!

Now please share your favorite wild game recipes here:

What Are Your Favorite Big Game Recipes?

Do you have some favorite recipes using elk or other big game? Share them! If you are copying a recipe from a copyrighted source, just give credit to the source.

There is a high demand for new recipes using game meat. This form makes it simple to share yours. Don't worry, if you make a grammatical or typo error we'll correct it for you before posting it.

For help, click on the little blue question marks.
If you want, you can wrap a word in square brackets to make it appear bold. For example [elk roast] would show as elk roast on the Web page containing your recipe.

To see more ground meat and marinade recipes, or to submit ground or marinade recipes click on the appropriate links:

New! Comments