Wild venison kebabs recipe
Delicious and easy to throw together, this is the perfect warmer weather dish. The marinade has a classic barbeque flavour, making the meat even more tender. This recipe can be adapted to being cooked on your grill inside, especially if you are craving kebabs and the weather isn’t permitting a barbeque.
400g good quality wild venison meat (I use stew meat, however you could use fillet or saddle if you would prefer)
1 tablespoon of worcestershire sauce
1 teaspoon of mustard
1 tablespoon of cumin
1 tablespoon of smoked paprika
1 tablespoon of dark brown sugar
1 teaspoon of smoked salt
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 teaspoon of ground black pepper
For the kebabs -
1 red pepper chopped roughly
1 red onion chopped roughly
Combine all the ingredients from the marinade in a bowl. Stir in the venison pieces covering them in the marinade sauce. Cover and leave in the fridge for as long as you can. I left mine for 8 hours. However, if you run out of time, don’t worry 45 minutes covered in the fridge should do the trick.
Before your barbecue or grill is ready, roughly chop the red pepper and onion placing them in bowls ready to slide onto the kebab sticks.
When your barbeque is ready, get your bowls of vegetables and the marinated meat out. Place pieces of meat and vegetables on the kebab sticks. Once this is done, depending on the temperature of your barbeque or grill, cook for about two to four minutes on each side.
Serve with salad, wraps and your favourite cocktails somewhere sunny.