Venison Kabobs with Sweet and Smoky Sauce

Venison Kabobs with Sweet and Smoky Sauce

6
SerenaBloom 12

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

1 h 35 m servings 250 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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! ...

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, ...

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'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 ea...

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.