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Venison Kabobs with Sweet and Smoky Sauce

"A delicious, gamey take on an old BBQ favorite."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 216 people have saved this

What to Drink?

Wine Syrah
Chilled Non-Alcoholic Apple Julep
Prep Time:
50 Min
Cook Time:
15 Min
Ready In:
1 Hr 35 Min

Servings  (Help)

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Original Recipe Yield 20 skewers
 

Ingredients

  • 1/4 cup minced onion
  • 1 teaspoon dry mustard powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons packed brown sugar
  • 2 cloves garlic, crushed
  • 1 (1 inch) piece ginger, sliced thickly and crushed
  • 1 tablespoon rice vinegar
  • 2 tablespoons liquid smoke
  • 3 tablespoons honey or molasses
  • 1 cup tomato puree
  • 2 pounds venison, cut into 1 inch cubes
  • 20 bamboo skewers, soaked in water for 20 minutes
  • 1 red bell pepper, cut into 1 inch pieces
  • 1 yellow bell pepper, cut into 1 inch pieces
  • 1 red onion, cut into 1 inch cubes
  • 1/2 pound mushrooms, halved
  • 1 pint cherry tomatoes

Directions

  1. Stir together onion, mustard powder, pepper, pepper flakes, 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.
  2. Preheat a grill for medium heat.
  3. 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 may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 250 | Total Fat: 6.7g | Cholesterol: 96mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2007 by LadyLou 
I made these for our Annual Family Memorial Day FIsh Fry. NO ONE KNEW; That they were eating... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 12, 2008 by fallingstar842000 
Sweet and Spicy. well-balanced flavors. i used this for steaks instead of kabobs, and it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2008 by Tia at home 
I only had 1 tbsp of liguid smoke left in my bottle but it still turned out good. Next time,... MORE

 
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