- Meat and poultry
These kebabs have the perfect combination of flavours and textures. They are then grilled to perfection on a BBQ.
7 people made this
- 4 tablespoons finely chopped onion
- 1 teaspoon dry mustard powder
- 1/4 teaspoon black pepper
- 1 teaspoon crushed chillies
- 2 tablespoons dark brown soft sugar
- 2 cloves garlic, crushed
- 1 (2.5cm) piece ginger, sliced thickly and crushed
- 1 tablespoon rice vinegar
- 2 tablespoons liquid smoke flavouring
- 3 tablespoons honey or black treacle
- 250g tomato puree
- 900g venison, cut into 2.5cm cubes
- 20 bamboo skewers, soaked in water for 20 minutes
- 1 red pepper, cut into 2.5cm pieces
- 1 yellow pepper, cut into 2.5cm pieces
- 1 red onion, cut into 2.5cm cubes
- 225g mushrooms, halved
- 300g cherry tomatoes
MethodPrep:50min ›Cook:15min ›Extra time:30min marinating › Ready in:1hr35min
- Stir together onion, mustard powder, pepper, crushed chillies and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey and tomato puree; mix thoroughly. Toss venison with marinade, cover and marinate in refrigerator 30 minutes to overnight.
- Preheat a barbecue 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 barbecue. Alternatively, the kebabs may be baked in a preheated oven at 220 C / Gas 7 for about 10 minutes.
Liquid smoke flavouring can be purchased in speciality shops or online.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(8)
Reviews in English (6)
I made these for our Annual Family Memorial Day FIsh Fry. NO ONE KNEW; That they were eating deer meat. Everyone begged me for the recipe. The kids were my biggest testimony. Thank you so much! I made 70 kabobs they were gone within the hour. The only thing that I had changed was the tomato. I used crushed instead of puree.-04 Jul 2007
by Tia at home
I only had 1 tbsp of liguid smoke left in my bottle but it still turned out good. Next time, I'll use the full two tbsp. I also had no tomato puree or sauce but I found a can of tomato juice, so I use that. Also used cider vinegar on account I had no rice vinegar. I'll definately make it again. It was very good with the changes and depending on what is in the cupboards, I'll probably follow the recipe more.-28 Feb 2008
Grilled Venison Kebabs
1. Cut the meat into 2-inch chunks you can go a little larger, but do not go smaller.
2. Chop the onion into large chunks, roughly the size of the meat.
3. Toss all three ingredients with some olive oil — maybe 2 tablespoons — in a bowl, then salt them to taste. I use about a teaspoon of salt here.
4. Let this sit while you fire up the grill. It takes me a good 45 minutes to get my charcoal grill started, hot and ready. If you have a gas grill, just wait to let the kebabs marinate.
5. Meanwhile, make the sauce. Dump all the herbs and garlic into a food processor and buzz it until combined. You may have to stop and scrape down the sides from time to time before everything “catches” and begins to process normally. Once everything is pretty well chopped, start adding the olive oil slowly. Now the sauce will combine nicely. Stop and scrape the sides. Add as much oil as you want — up to a full cup — and buzz it pretty hard. You want a lurid green sauce.
6. Taste the sauce to see if it needs more salt, and add some if need be. Set it aside until later.
7. At some point before you grill, skewer your meat and onions on metal skewers. If you don’t have them, be sure to soak wooden skewers.
8. Grill over a hot, uncovered fire. Grill for no more than 10 minutes total, depending on the heat of the grill. Turn the skewers to cook on all sides. Do not overcook the meat, as it will become dry and unhappy. once it’s done, take the skewers off and let them rest.
9. This is the time to add the lime juice to the sauce.
10. To serve, take the meat and onions off the skewers and pour over the sauce. Eat this with crusty bread, fingerling potatoes or polenta. You could even chop it up, mix it with the sauce and serve it in a hoagie roll.
- ½ cup soy sauce
- 1 tablespoon white sugar
- 1 teaspoon ground ginger
- 1 teaspoon dry mustard powder
- 1 tablespoon garlic powder
- ½ teaspoon cayenne pepper
- ½ cup vegetable oil
- 5 pounds venison, cut into cubes
- 36 wooden skewers, or as needed
- 6 onions, cut into large chunks
- 10 jalapeno chile peppers, stemmed and cut in half
- 4 green bell peppers, cut into large chunks
Whisk the soy sauce, sugar, ginger, mustard powder, garlic powder, and cayenne pepper in a large bowl until the sugar has dissolved. Whisk in the vegetable oil, then stir in the venison cubes until evenly covered in the marinade. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 4 hours. Place the wooden skewers into water to soak.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
While the grill is heating, remove the venison from the marinade, and squeeze off excess. Discard the remaining marinade. Thread the venison cubes onto the skewers, alternating with the onion, jalapeno, and bell pepper.
Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.
- Preheat your grill to medium heat, or your pellet smoker to 450 degrees F.
- In a large bowl, add the ground venison and shredded cheddar cheese, and basic BBQ seasoning. Cut the onion in half. Dice one half of the onion, and add to a large mixing bowl. Set the other half aside.
- Mix the ingredients in the bowl together and roll into 1-inch balls.
- Cut the remaining half of the onion into large chunks.
- Add the meatballs and onion to the skewers, placing onion in between each meatball.
- Grill the kabobs for 4-5 minutes per side. Brush BBQ sauce onto the kabobs during the last minute.
- Carefully remove and serve.
Is ground venison healthy?
Ground venison comes from deer, which are by nature much leaner animals than cattle. They contain less fat than beef, therefore containing lower calorie and fat content.
How do you get the wild taste out of deer meat?
I’m sure you’re familiar with people saying venison and other wild game meat tasting “gamey.” The “gamey” flavor actually comes from a variety of factors, including the diet of the deer, the processing of the meat, the season in which the animal was harvested (i.e., if the male deer was in rut), the age of the animal, and more. Outside these factors, venison will not taste exactly like beef, so if you’re expecting that, you’ll be in for a surprise. However, I’ve also found how the meat is cooked can also greatly reduce any strong gamey flavor.
If you’ve had a bad experience with venison tasting “gamey”, there are a few things you can try.
- If it’s your kill/harvest, do your research on proper field dressing, bleeding, and processing to know what elements can affect the flavor of the meat during these.
- Purchase ground venison from a company like The Honest Bison. By doing this, you’ll ensure the meat was properly processed and see if you experience a noticeable difference in the taste and texture.
Can I make these meatballs ahead of time?
Yes! You can make the meatballs ahead of time and either freeze them in an air-tight container for up to one month or refrigerate for up to three days. Because of the shredded cheese in this particular ground venison meatball recipe, I would advise only freezing for up to one month. If frozen, thaw before grilling.
- If using bamboo skewers, you might want to soak them in water prior to adding to the grill. This reduces the risk of the skewers catching on fire.
- If using metal skewers, be careful not to touch the metal when hot.
- Add whatever additional vegetables you’d prefer to the skewers!
Venison Espetada (Portuguese-style Grilled Skewers) Recipe
Everyone loves meat on a stick. And even though these Portuguese-style skewers don’t have a lot of ingredients, they pack a ton of flavor. We serve them over crusty grilled bread drizzled with olive oil to soak up every last drop of juice from the flavorful venison steak.
Backstrap, tenderloin or top round are all perfect for this recipe. It’s best to marinate the venison overnight, but marinate for at least 4 hours if overnight isn’t an option. We grilled these over a hot bed of lump charcoal coals on our Lodge Sportsman Grill.
2 pounds venison steak, cubed into 2-inch chunks
6 dried bay leaves, crumbled
1 teaspoon ground black pepper
2 tablespoons white vinegar
2 red bell peppers, cut into 1-inch squares
Loaf of crusty bread, sliced
Start by mixing the garlic, crushed bay leaves, salt, pepper, wine, olive oil and white vinegar. Place the venison in a glass bowl or gallon zip-style bag. Pour the marinade over and toss well if in a bowl, or massage the venison if you have it in a bag. Refrigerate at least 4 hours or overnight.
Chop the peppers into about 1.5-inch squares.
Alternate the venison chunks and bell pepper on soaked bamboo or metal skewers. Grill over high heat for 3 to 5 minutes per side. Grill crusty bread for a minute or so per side to get some good grill marks and heat it through.
Place the bread on a platter and top with the grilled skewers. Cover with foil and let it rest 5 to 10 minutes. Serve a slice of bread with each skewer.
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Venison Kofta Kabobs(Photos by Nathan Judice)
It’s spring. That means it is time to bust out the venison and get to grilling, and what’s better than meat on a stick?
This isn’t your typical ground venison recipe, it’s turned up a notch with Middle Eastern flavors. With the close of winter comes the spring bounty of fresh herbs and vegetables, which make this dish bright and vibrant. Kofta kabobs are very versatile and pair great with Greek salads, dipped in hummus, or stuffed in a pita with hummus, tomatoes, red onions, cucumbers, feta, and tzatziki sauce.
Next time you’re craving food from your local Greek & Lebanese restaurant, reach into your freezer and pull out a pack of ground venison and get to grilling some venison kofta kabobs.
- 2 lbs Ground venison (I prefer 90/10 meat to fat)
- ½ Red 0nion, diced
- 4 Cloves of garlic, minced
- ¼ cup Sundried tomatoes, diced
- ½ to 1 cup Parsley, chopped
- 2 tbsp Fresh mint, minced
- 1-2 tbsp Salt
- ½ tbsp Pepper
- ½ – 1 tsp Cayenne
- ½ tsp Cinnamon
- ½ tsp Allspice
- ½ tsp Coriander
- ½ tsp Cumin
- 6-8 Bamboo skewers
- Dice the red onion, garlic, sundried tomato, and parsley. While you are dicing the vegetables, let the bamboo skewers soak in water to prevent them from burning on the grill.
- Measure out dry ingredients and combine.
- Add the diced vegetables and the dry ingredients to the ground venison, mix thoroughly.
- Form the meat onto the soaked skewers.
- Oil your grill grates or the kofta. Grill over high heat, turning occasionally, for 6 to 10 minutes to achieve your desired degree of doneness. If you don’t have a grill, a cast iron pan is a great substitute to achieve that great char.
- Serve hot with hummus, pita, and a Greek salad.
You’ll find more great dishes from the Recreational Chef on Instagram at instagram.com/recreationalchef/
Marinated Venison Kebabs
These venison skewers are paired with roasted sherry vinegar shallots and sauteed wild mushrooms with butter and garlic. The hedgehog mushrooms will be nice and buttery with a hint of garlic, the venison will have a slight sourness from the vinegar coupled with a fruitiness from the gastrique. The shallots will be similarly fruity with a mild onion flavor.
One pack of venison kebabs (about 2.3 pounds)
6 sprigs of fresh thyme
2 cloves of fresh garlic
1 ½ cup light olive oil
¾ lb fresh mushrooms (fresh wild hedgehog mushrooms used here)
A half stick or more of unsalted butter
About 20 shallots
Also: Cranberry Sherry Gastrique
Grilled marinated venison kebabs:
1. Mix together sherry vinegar, oil, thyme, minced garlic, and a pinch of salt in a sealable container.
2. Add the venison kebabs and marinate in the fridge for one to five hours.
3. Remove the venison from the marinade and grill over high heat. Venison is extremely lean, and will cook quickly.
Serve with a gastrique on the side for dipping and roasted shallots and sauteed mushrooms as side dishes.
Roasted shallots in sherry vinegar:
1. Preheat your oven to 375.
2. Peel shallots and separate into individual ‘cloves.’
3. Season with them with oil, salt, and pepper, then place in a roasting pan, baking dish or casserole seasoned with oil, salt and pepper.
4. Roast the shallots in the oven until they’ve begun to brown. Then add about 3/4ths cup of sherry vinegar.
5. Return to oven. Check periodically to make sure the shallots and vinegar don’t burn, adding more vinegar as needed. Each time give the pan a shake to help keep the shallots from sticking. When they are about half-way cooked through give them a turn. When finished they should be very tender and glazed with a burgundy colored sherry vinegar reduction.
Sauteed mushrooms in butter and garlic:
1. Hedgehogs are delicate, so rub the dirt off gently with your hands. If you prefer, water or a brush can be used, but you do risk damaging the mushrooms.
2. Melt butter in a pan, add mushrooms, as much finely diced garlic as you prefer and a pinch of salt. Saute until mushrooms have softened and cook down. Right before finishing melt in the remaining butter to gloss up the mushrooms and add richness.
Venison Kofta Kebabs Appetizer Recipe
Start by placing the onions, parsley, mint and garlic in the food processor. Whirl until everything is finely chopped.
Add the venison, spices and bread, squeezing all the water from the bread before adding. Process several pulses until everything is well blended, then turn mixture out into a large bowl.
Form the mixture into egg-sized meatballs and place on a parchment-lined sheet pan. Cover with plastic wrap and refrigerate from 1 hour to overnight to allow the mixture to firm. Soak 10 to 12 bamboo skewers in water while the meatballs firm in the refrigerator.
Insert the skewer into the meatball and squeeze the meat mixture firmly in place around the bamboo. Grill the kofta on medium-high (around 350 degrees) heat for 3 to 4 minutes per side.
- 2 c. lime juice
- 2 c. soy sauce
- 2 c. Worcestershire sauce
- 3-5 lbs. venison skirt steaks/tenderloins (whatever cut you prefer)
- 3-4 red or yellow bell peppers, de-seeded and quartered
- 1 onion - cut into ½” thick rounds
- Flour tortillas
1. Whisk together lime juice, soy sauce and Worcestershire sauce. Add meat, peppers and onions. Turn to coat. Cover tightly and refrigerate for a minimum of two hours (I usually let them marinade overnight), mixing contents occasionally to cover with marinade.
2. Prepare BBQ on medium-high heat. Drain marinade and put meat and vegetables on grill. I prefer meat to be medium-rare so the inside is still very pink, depending on the thickness of the steak, this is between 5-8 minutes per side.
3. Grill veggies until peppers are tender and lightly charred, usually about 10-15 minutes.
4. Transfer steaks, bell peppers and onions to cutting board. Cut steaks diagonally across grain into very thin slices and cut peppers into thin strips. Halve the onion rings to separate layers.
Place all items on a platter and serve with warm tortillas! I also serve it with fresh salsa, guacamole, sour cream and refried beans. YUM. It’s even better as leftovers the next day.
Mix the venison with the ginger and garlic paste, turmeric, ground coriander, ground cumin, chilli powder, garam masala and a tablespoon of lemon juice in a large bowl. Cover and marinate in the fridge for 5–6 hours or more, if possible.
Heat 2 tablespoons of oil in a casserole dish over a medium heat. Add the venison when the oil is almost smoking then cook until browned on all sides.
Remove from the heat, add the chopped chilli and coriander and check the seasoning. When cool enough to handle thread 4 pieces of venison onto each skewer until all the venison is used up.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
Place the flour in a bowl and beat the eggs with a pinch of salt in another. Roll each kebab in the flour, dip it in the egg and deep-fry until golden-brown. Drain on kitchen paper.
To make the thoran, heat the oil in a frying pan and add the mustard and cumin seeds. Cook until they begin to pop, then add the curry leaves, ginger, chilli and asafoetida. Stir for a few seconds and add the onions and coconut, stirring, until the coconut gives off a nutty aroma.
Add the Brussels sprouts, cover with a tight lid and cook for 1–2 minutes. Take off the lid and cook, for 2 minutes, stirring occasionally, until dry. Stir through the fresh coriander.