Wild Game Recipes to Die For: Deer Kabobs


Wild Game Recipes to Die For: Deer Kabobs

2 pounds venison, 1-inch boneless chunks (hams ideal)

1 cup Dales Sauce

4 cloves diced garlic

18 cherry tomatoes (or tomato wedges)

18 new potatoes (boiled or microwaved previously)

18 mushrooms

1 medium zucchini squash, 1/2-inch slices

2 large bell peppers (wedge cut)

4 medium sweet onions (wedge cut)

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Add 2 cups of water to the Dales Sauce in a deep bowl, drop in the garlic, and marinate venison chunks for 1 to 3 hours in the refrigerator.

Remove the meat, and with 12 to 18 inch long barbecue skewers, alternate spearing on venison, onions, tomatoes, potatoes, mushrooms, zucchini and peppers.

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Place the skewers on hot coals and cook evenly 6 to 15 minutes, basting occasionally with the Dales Sauce marinade and turning skewers as meat and vegetables brown.

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Bob McNally is currently a writer for AllOutdoor who has chosen not to write a short bio at this time.

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