Venison Kabobs with Sweet and Smoky Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 4, 2007
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.
Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Photo by LadyLou

Cooking Level: Expert

Living In: Alexandria, Virginia, USA
Reviewed: Feb. 12, 2008
Sweet and Spicy. well-balanced flavors. i used this for steaks instead of kabobs, and it was delicious.
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Feb. 28, 2008
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.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Living In: Kentville, Nova Scotia, Canada

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Mar. 14, 2012
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.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Photo by Ryan O
Reviewed: Jun. 2, 2014
I've made this a couple times now with great results from different venison roasts. The flavor combinations are a great blend of spicy, sweet and smoky. Even my mother who normally refuses to eat venison admitted she really liked this meal! My prep time is slightly longer than listed here but if you do the marinade the night before and then spend 15-30 minutes skewering the kabobs before grilling, it's a quick 15-minutes on the grill (rotating once midway through).
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Nov. 11, 2012
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Tyler Hicks

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog



 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Bison and Veggie Kabobs

Learn how to make lean bison and vegetable kabobs with couscous salad.

Sensational Sirloin Kabobs

Sirloin steak cubes marinated in a soy-based sauce and grilled with vegetables.

Hawaiian Chicken Kabobs

See how to make tender and sweet grilled chicken kabobs.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States