Recipe for Venison Kabobs

My dear friend John, gave me a corn fed deer this year. The venison was cut up in quarters and my husband and I promptly carved it up. For this recipe, I used the hind quarter steaks. Hope you enjoy.

ingredients

2 1/2 -3 pounds venison steak, all connective tissue and fat removed, pounded a bit to tenderize and to allow marinade to penetrate.

1 cup barbecue sauce of your choosing

8 oz of mushrooms, sliced in half top to bottom

1 large green and red pepper

4 medium sized onions of your choice

1/8 cup Italian dressing

1/8 cup oil

equipment

30, 4-5 inch wooden skewers 1/8 to 1/4 inch in diameter

If broiling,

1 large cooking sheet

1 large heat-proof rack.

1 moist towel for wiping fingers when venison and vegetables are placed on skewers

Gently pound the venison steaks to loosen up the meats grain so the marinade will penetrate into the steak. Trim all connective tissue and fat, then cut them into 1 1/2 inch by 1 inch pieces by 1 inch thick chunks,. Put the venison and 1 cup barbecue sauce into a plastic bag, squeeze the bag to get the sauce around all the pieces. Put in the fridge for at least 6 hours, you can do this the night before if you want.

I like to use onions, mushrooms and green and red peppers for Kabobs. Cut up so you have nice sized pieces. I cut the mushrooms in half. Cut the onions in half, then separate the layers. Cut the peppers so you have around 2 inch by 2 inch pieces.

About 2 hours before cooking, place peppers and onions in bowl or a bag and marinade in Italian Salad Dressing and salad oil (I use Canola) for around 2 hours, there is no need to refrigerate. Add the mushrooms only for the last 10 minutes or they will get soggy.

Assembling the Kabobs is a matter of choice. I use short 4-5 inch long wooden skewers. Make sure to soak the skewers for at least 3 hours before using so they don't burn. Also have a wet towel ready to wipe your hands on after you handle the venison or the sauce will be every where.

Start and End the skewer with the green/red peppers because they retain their shape and won't fall off as easily. Leave a half inch at both ends to make it easy to eat right off the skewer. Don't pack them on too tight or they will not cook evenly. I like to put the onions next to the venison because they add flavor to the meat while cooking.

Take the left over dressing and sauce, combine in a sauce pan, add a little water and bring to a simmer for at least 3 minutes before serving it with the Kabobs.

Using a moderate heat, bake the Kabobs for around 5-10 minutes on a rack in the oven. Then turn on the broiler for around 5 minutes. The juices in the pan can be added to the leftover barbecue sauce and simmered for a nice light gravy to pour over the Kabobs and whatever you are serving it with.

If you are grilling, cook for around 5 minutes on each side on a medium heat and then turn gently each skewer and cook another 5 minutes... you can turn up the heat for the last 5 minutes to carmalize the onions and venison.

Watch the Kabobs while cooking to ensure even cooking.

Enjoy... let me know if you like this recipe.