Deluxe Venison Skewers

Russ Myers


Venison kebabs are easy to make and great to eat for a family dinner or party with friends, or even at deer camp after an evening hunt.
The veggies can be prepped a day or two earlier, or even at home to take to camp. Venison can be chunked and marinated beforehand. Add some spicy sausage on the skewers to kick it up a notch.

pinch tips: Non-Stick Rice Every Time



Group / Party


15 Min




1/4 c
minced onion
1/4 tsp
black pepper
1 tsp
crushed red pepper flakes
2 Tbsp
packed brown sugar
2 clove
garlic, crushed
1 small
piece ginger, sliced thickly and crushed
1 Tbsp
rice vinegar
2 Tbsp
liquid smoke
3 Tbsp
4 Tbsp
maple syrup
1 c
tomato puree
2 lb
venison, cut into 1-inch cubes
bamboo skewers, soaked in water for 20 minutes
1 medium
red bell pepper, cut into 1-inch pieces
1 medium
yellow bell pepper, cut into 1-inch pieces
1 medium
red onion, cut into 1-inch cubes
1/2 lb
mushrooms, halved
1 pt
cherry tomatoes

Directions Step-By-Step

Stir together onion, pepper, sugar and pepper flakes in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, maple syrup and tomato puree; mix thoroughly. Toss venison with marinade, cover and marinate in refrigerator 90 minutes to overnight.
Preheat 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 can be baked in a pre-heated oven at 425 degrees for about 10 minutes.

About this Recipe

Main Ingredient: Wild Game
Regional Style: American
Other Tag: Healthy