Venison Shish Ka Bob

Venison kabobs are the smartest way to handle a freezer full of deer meat. The lean, intense flavor of venison gets balanced by a soy-ginger-mustard marinade that tenderizes the meat while building Asian-leaning savory depth. Bell peppers and onions on the skewer add sweetness; jalapeños add a real kick.

The four-hour marinade is the minimum, not the suggestion. Venison is lean (almost no intramuscular fat) and benefits from longer time in acid and salt to break down muscle fibers. Overnight is better, and 24 hours won’t hurt anything.

Dry mustard is the sleeper ingredient here. It adds a sharp pungency that cuts through the gaminess that some people taste in deer meat, and pairs beautifully with the ginger and garlic powder. Don’t sub prepared mustard. The flavor profile is different.

Cook over hot coals fast. Venison overcooks into shoe leather instantly because there’s no fat to buffer the heat. Aim for an internal temperature of 130 to 135°F (54 to 57°C) for medium-rare, which is where venison shines.

Turn the skewers often. Even browning prevents one side from drying out while the other side underdelivers.

Chef Tips

• Soak wooden skewers in water for 30 minutes before threading. Otherwise they char and snap.
• Leave space between meat and vegetables on the skewer. Crowded skewers steam instead of grill.
• Use trimmed backstrap or top round for the most tender bites. Tough cuts need different treatment.
• Let the meat rest 5 minutes after pulling off the grill. Resting redistributes the juices and keeps the meat from weeping onto your plate.

Variations

• Sub elk, antelope, or beef sirloin for the venison. The marinade and timing work the same.
• Add pineapple chunks or button mushrooms to the skewer for sweet-savory contrast.
• Swap soy sauce for tamari for a gluten-free version. Coconut aminos work too for a sweeter take.