Uncle Buck's Venison Kabobs
Grilled venison kabobs marinated in cranberry juice, olive oil, garlic, and herbs with mushrooms, onions, and bell peppers. A hunter’s favorite that tames game meat with a fruity, savory marinade.
Got a freezer full of deer meat and need a recipe that’ll make everyone forget they’re eating venison? Uncle Buck’s got you covered.
Cubed venison soaks overnight in a marinade of cranberry juice, olive oil, garlic, basil, ginger, and a mix of savory salts that tenderizes the meat and mellows any gamey flavor.
Threaded onto skewers with mushrooms, onions, green peppers, and cherry tomatoes, they hit a hot grill for just a few minutes per side.
The key with venison is to keep it rare to medium rare. Overcook it and you’ve got shoe leather.
Pro Tips
- Marinate for the full overnight soak. Four hours minimum, but longer is better for taming the game flavor
- The cranberry juice adds a subtle fruity sweetness that pairs naturally with venison
- Cut all the meat and vegetables to the same size for even cooking on the skewers
- Grill over high heat and baste frequently with the leftover marinade for the juiciest results
- Use metal skewers or soak wooden ones for 30 minutes so they don’t burn on the grill
Ingredients
Directions
Mix juice, oil and spices.
Marinate the venison kabobs overnight or at least 4 hours in the refrigerator Thread the kabob on skewers.
Alternate skewered meat with mushrooms, onion and green peppers.
Grill over hot fire for several minutes. Do not overcook While cooking, baste meat and vegetables several times with leftover marina Serve on a warmed platter.
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