Foodie Friday: Venison With Kebabs

Doesn’t this look fantastic?

Yes, it’s beef. A good ol’ juicy fillet of beef, and cooked just about how I like my fillets. We’re definitely not anti-cow by any stretch although we try to highlight venison recipes each week.

So, what to do? Use a nice venison backstrap. My pals who hunt elk are keen on a juicy elk steak, which sounds great. And if you don’t want a chunk of meat, remove all the silver skin from a roast or whatever cut you prefer, prepare it and then use it on the kebabs.

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This is a beef fillet, but you can use deer, elk or whatever wild game you'd like to serve. Looks great, doesn't it?

Ingredients:

1 lemon, zested and juiced

2 tablespoons extra virgin olive oil

1 tablespoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

16 cherry tomatoes

10 ounces white
mushrooms, stemmed

1 medium zucchini, halved lengthwise and sliced into 1-inch pieces

1 small red onion, cut into wedges

1 pound filet mignon steak (or venison!), 1 1/2 to 2 inches thick, cut into 4 pieces

Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn’t protect them.)

Cooking

1. Preheat grill to high.
2. Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and meat with the reserved marinade.
3. Grill the meat 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the meat.

If you use the venison, or steak, on the kebab skewers, cut the meat into bite-size pieces a little larger than your cherry tomatoes. If the chunks are too big, the vegetables could burn before the meat is done.

Keep an eye on the meat so it doesn’t dry out and burn. The grill heat should get the meat just right while putting a nice char on the vegetables. If you’re brushing on any sauce, do so right at the end. If it has sugar in it then it’ll get a nice caramelization without burning.

 

For the best VENISON COOKBOOKS, PROCESSING TOOLS and GAME HANDLING RESOURCES, visit www.shopdeerhunting.com/game-processing-and-recipes

 

Do you have a great recipe? Deer & Deer Hunting is again looking for favorite venison recipes from our readers! Email complete recipes to jacob.edson@fwmedia.com

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