Recipe by serenadelorenzo
"A delicious, gamey take on an old BBQ favorite."
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dry mustard powder
crushed red pepper flakes
packed brown sugar
1 (1 inch) piece
ginger, sliced thickly and crushed
honey or molasses
venison, cut into 1 inch cubes
bamboo skewers, soaked in water for 20 minutes
red bell pepper, cut into 1 inch pieces
yellow bell pepper, cut into 1 inch pieces
red onion, cut into 1 inch cubes
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.
Sweet and Spicy. well-balanced flavors. i used this for steaks instead of kabobs, and it was delicious.
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.
Excellent flavor. And I, too, was using a venison hind quarter. I did skewers of meat only -- I always find it's better to cook the vegetables separately. People liked this a lot.
I made this with black tail tenderloins. Amazing! Just the right amount of kick and not too sweet. I'll probably use the marinade for steaks in the future.
* Percent Daily Values are based on a 2,000 calorie diet.
Venison Kabobs with Sweet and Smoky Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 60
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