Archive for the ‘Venison Kabobs’ Category
Southwest Kabobs
March 25th, 2010 | 
Author: This venison kabob recipe is perfect for a hot summer evening…the flavors are so refreshing.
Recipe: Southwest Kabobs
Ingredients
- 1/2 cup lime juice
- 2 tbs olive oil
- 4 medium garlic cloves
- 8 tbs chopped fresh cilantro
- 1-2 tsp chili powder
- 1-2 tsp cumin
- 1 tsp salt
- 1 lb venison kabob meat
Instructions
- Place the lime juice, olive oil, garlic, cilantro, chili powder, cumin, and salt in a jar and shake until well mixed.
- Cut the venison into 2-inch cubes and marinate in the sauce for 1/2 hour.
- Thread meat onto skewers.
- Lightly coat a grill with nonstick cooking spray, heat, and grill the venison until done.
Cooking time (duration): 40
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Mexican
Microformatting by hRecipe.
Posted in BBQ and Grill, Venison Kabobs | 
Tags: backstrap, medallions, rump roast, sauce | 
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Easy Citrus Kabobs
Last night I had a pound of kabobs to cook and no energy to go to the grocery store and buy specific ingredients for a marinade. I did, however, have a lemon.
I’ve been on a kick to find light, summer recipes for the venison. When it’s 90 degrees, a stew just doesn’t work. This citrus marinade was very refreshing…the perfect taste for a hot summer night!
Recipe: Venison Citrus Kabobs
Ingredients
- 1 lb venison, cubed for skewers
- 1/4 cup fresh lemon or lime juice
- 1 lemon, sliced
- 1 small sweet onion, sliced
Instructions
- Put all ingredients in a baggie, mix, and marinade in refrigerator for 2 to 4 hours.
- Put meat on skewers and grill for about 2-3 minutes per side (cook to medium or medium rare, which doesn’t take long with venison).
Quick Notes
Very light and refreshing. I sauteed the onion slices in olive oil, which was a nice side to the meat, and served it all with rice.
Cooking time (duration): 10
Number of servings (yield): 3
Meal type: dinner
Culinary tradition: Middle Eastern
Microformatting by hRecipe.
Posted in BBQ and Grill, Venison Kabobs |
Tags: backstrap, flank steak, middle eastern |
1 Comment »
Afghan Kabobs with Venison
I love Afghan food…there is something about the spices that just works for me. No surprise, then, that the traditional Afghan kabob recipe works beautifully with venison. I served the kabobs with brown Basmati rice, and arugula salad, and nan bread, which Trader Joes sells in the frozen section. It was simple and delicious.
I found the recipe the recipe with a good old internet search, and modified it a little. The original recipe came http://www.afghan-network.net/Cooking/: “Sephardic Cooking” by Copeland Mark “600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India” Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Recipe: Afghan Kabobs with Venison
Ingredients
- 2 lb boneless venison steak, cut into 1-in cubes
- 3 medium onions, quartered
- 1 tsp salt
- 1 tsp ground cumin
- 1/4 tsp black pepper
- 1/4 cup cognac, arak, or dry red wine (I use wine)
- water as needed
Instructions
- Mix spices and wine together and pour over venison and onion in bowl.
- Add enough water to cover meat. Marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat.
- Put 4 pieces of venison alternating w/onion quarters on each metal skewer.
- Grill for 5 to 7 mins, or to taste: rare, medium, or well-done. (Although well-done venison IS NOT recommended.) These can also be broiled.
Quick Notes
If you use bamboo skewers, soak them in water for 30 minutes so they don’t burn.
Cooking time (duration): 20
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: Middle Eastern
Microformatting by hRecipe.
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