Spicy Venison Shish-Kabobs
Author: Dressing & Cooking Wild Game Cookbook
Ingredients
  • MARINADE:
  • ¼ cup Finely Chopped Onion
  • ¼ cup White Wine
  • 2 Tbsp. Vegetable Oil
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Packed Brown Sugar
  • 2 tsp. Ground Coriander
  • 1 tsp. Chili Powder
  • ½ tsp. Salt
  • ½ tsp. Lemon Pepper Seasoning
  • ⅛ tsp. Crushed Red Pepper Flakes
  • 1 lb. Venison Steak, cut into 1-inch cubes
  • 2 cups Water
  • 1 Medium Zucchini (6 to 8 oz.), cut into ¾-inch slices
  • 1 Sweet Red Pepper, cut into 16 pieces
Instructions
  1. In medium saucepan, combine all marinade ingredients.
  2. Heat to boiling, stirring occasionally.
  3. Cool to room temperature.
  4. Add venison cubes.
  5. Toss to coat with marinade.
  6. Cover; marinate at room temperature for 30 minutes.
  7. While venison is marinating, heat water to boiling in medium saucepan.
  8. Add zucchini.
  9. Return to boiling.
  10. Boil 2 minutes.
  11. Drain and rinse under cold water.
  12. With slotted spoon, lift venison cubes from marinade.
  13. Set marinade aside.
  14. Divide venison, zucchini, and pepper into four groups.
  15. For each kabob, alternate venison with zucchini and pepper on 12-inch kabob skewer.
  16. Arrange kabobs on broiler pan.
  17. Set oven to broil and/or 550 degrees.
  18. Broil kabobs 2 to 3 inches from heat until meat is desired doneness, 6 to 12 minutes, turning kabobs and brushing with marinade once.
  19. Variation: Substitute Elk, Antelope, Moose, for the Venison.
Recipe by Nello's Specialty Meats at http://nellosmeats.com/spicy-venison-shish-kabobs/