Name: Venison Kabobs with Sweet and Smoky Sauce
Prep time: 50 min
Cook time: 50 min
Yield: 8
Ingredients: Minced onion - ¼ cup; Dry mustard powder - 1 teaspoon; Black pepper - ¼ teaspoon; Crushed red pepper flakes - 1 teaspoon; Packed brown sugar - 2 tablespoons; Garlic, crushed - 2 cloves; Ginger, sliced thickly and crushed - 1 (1 inch) piece; Rice vinegar - 1 tablespoon; Liquid smoke - 2 tablespoons; Honey or molasses - 3 tablespoons; Tomato puree - 1 cup; Venison, cut into 1 inch cubes - 2 pounds; Bamboo skewers, soaked in water for 20 minutes - 20; 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; Mushrooms, halved - ½ pound; Cherry tomatoes - 1 pint

Venison Kabobs with Sweet and Smoky Sauce

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Venison Kabobs with Sweet and Smoky Sauce

1. Minced onion - ¼ cup

2. Dry mustard powder - 1 teaspoon

3. Black pepper - ¼ teaspoon

4. Crushed red pepper flakes - 1 teaspoon

5. Packed brown sugar - 2 tablespoons

6. Garlic, crushed - 2 cloves

7. Ginger, sliced thickly and crushed - 1 (1 inch) piece

8. Rice vinegar - 1 tablespoon

9. Liquid smoke - 2 tablespoons

10. Honey or molasses - 3 tablespoons

11. Tomato puree - 1 cup

12. Venison, cut into 1 inch cubes - 2 pounds

13. Bamboo skewers, soaked in water for 20 minutes - 20

14. Red bell pepper, cut into 1 inch pieces - 1

15. Yellow bell pepper, cut into 1 inch pieces - 1

16. Red onion, cut into 1 inch cubes - 1

17. Mushrooms, halved - ½ pound

18. Cherry tomatoes - 1 pint

How to cook deliciously - Venison Kabobs with Sweet and Smoky Sauce

1. Stage

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. Stage

Preheat a grill for medium heat.

3. Stage

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.