Italian Venison Kabobs Recipes

Steps:

• Whisk the soy sauce, sugar, ginger, mustard powder, garlic powder, and cayenne pepper in a large bowl until the sugar has dissolved. Whisk in the vegetable oil, then stir in the venison cubes until evenly covered in the marinade. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 4 hours. Place the wooden skewers into water to soak.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• While the grill is heating, remove the venison from the marinade, and squeeze off excess. Discard the remaining marinade. Thread the venison cubes onto the skewers, alternating with the onion, jalapeno, and bell pepper.
• Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.

Steps:

• 1. Mix juice, oil and spices.
• 2. Marinate the venison kabobs overnight or at least 4 hours in the refrigerator.
• 3. Thread the kabob on skewers.
• 4. Alternate skewered meat with mushrooms, onion and green peppers.
• 5. Grill over hot fire for several minutes.
• 6. Do not overcook.
• 7. While cooking, baste meat and vegetables several times with leftover marina.
• 8. Serve on a warmed platter.

Steps:

• I use venison of course, but you can use 4 lbs boneless beef roast as well.
• Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover.
• Cook for about 4-5 hours. 5-8 for frozen (venison) roasts.
• Shred meat periodically to maximize flavor, otherwise shred prior to serving.
• Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese.
• Excellent for buffet style dinners. Delish!

Steps:

• Put meat cubes into a shallow marinating container (I use my tupperware marinating container with lid so I can turn the container over during the marinating time); set aside.
• Combine the next 8 ingredients in a mixing bowl or large glass measuring cup; pour over meat.
• Cover and refrigerate 48 hours, stirring occasionally (or turn container over).
• Remove meat from marinade; reserve marinade.
• Alternately thread meat and vegetables on skewers; brush with marinade.
• Grill over medium-hot heat for 15 minutes; turn and baste frequently with marinade.
• Serve with rice.

Steps:

• Cut meat into bite size squares. Sprinkle with meat tenderizer.
• In a bowl combine all seasoning ingredients, mix well.
• Put cut meat in marinade mixture, cover, and refrigerate for at least 3 hours. I like to marinade overnight for best flavor.
• When your are ready to load your skewers, Cut up potatoes and onion into same bite size pieces. I sprinkle my potatoes with a french fry seasoning salt. Cut bacon strips in half.
• Wrap each piece of meat with a slice of bacon and stick on skewer, then add a piece of potato, and onion. Continue alternating ingredients until skewers are loaded.
• Grill on Med. - low heat until meat is done and potato has reached desired tenderness. About 20 minutes. Turning skewers to grill both sides.

Steps:

• In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup for vegetables. Set aside 3/4 cup for basting. Add meat to bowl or bag; stir or shake to coat. Cover (or close bag) and refrigerate for 4 hours. One hour before grilling, toss vegetables with 1/4 cup reserved marinade., Drain and discard marinade from meat., Thread meat and vegetables alternately on skewers. Grill over medium-hot heat for 15-20 minutes or until a thermometer inserted in the venison reads 160°, turning and basting frequently with reserved 3/4 cup marinade.

Steps:

• Stir together onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 30 minutes to overnight.
• Preheat a grill for medium heat.
• Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.