It’s deer hunting season here in Minnesota.
If your family is like ours, it’s quite likely you’ve got some venison in the freezer this time of year. You may even have some from last year to use up to make room for this season’s latest meat, like we do.
It’s been an unseasonably warm week here for November, with high temps almost in the 60’s.
While cleaning out our chest freezer, we pulled out what was left of last year’s venison, and decided that grilling just felt like the right thing to do on such a mild fall day.
I’ve been tweaking my venison marinade recipe for years, and it’s hardly ever made the same way twice. There are a few basics that I always begin with, however: olive oil, salt and pepper, and garlic.
Then, to that I’ll add whatever sounds good that we have on hand, like lemon juice, bbq sauce, hot sauce. It really depends on how we plan to serve the venison. For fajitas and tacos, I’ll add some salsa or taco seasoning to the marinade.
Let it sit and hang out in the marinade in the fridge overnight, or in a pinch for just a half hour or so, and then fire up the grill!
Marinated Venision Kebabs
1 lb venison steak, cubed
8 white button mushrooms
4-5 small sweet peppers
2 Tbsp garlic olive oil (or EVOO and one clove diced garlic)
2 Tbsp Frank’s hot sauce
salt and pepper
Cube venison and set aside.
To prepare marinade, whisk together the juice of the lemon, the olive oil, the hot sauce, and a dash of salt and pepper in a large bowl. Add venison cubes, and allow to marinate for 30 minutes to a few hours, depending on how much time you have in advance.
Wash and dry peppers and mushrooms. Cut stems off peppers, and remove seeds inside. Cut peppers in half width-wise. Load up skewers by alternating between venison cubes, mushrooms, and peppers. This should make about 4 kebabs.
Grill over medium heat until veggies are soft and steak is cooking to your desired doneness.
Crack open a tall one, and serve kebabs with a side of bulgur or brown rice.