You’ll Absolutely Love these Fantastic, Easy Venison Skewers

Whoa! You just found a big ol’ venison roast in the back of your freezer and figured it’s time to make space for something else.

Summer’s not a real “roast” time, though, is it? Even though you could find some great recipes to make with a roast and the family might love them, summer’s more laid back. It’s time for grilling and chilling with something cold to drink and a little music playing.

Our good pals over at Food for Hunters definitely scored recently with this outstanding recipe. Mix in some friends, a little walk on the beach, an easy recipe featuring venison with a tangy sauce … dang! That’s a good night right there.

Food for Hunters is run by Rick Wheatley and Jen Nguyen, who have a ton of great recipes on their site, so take a look. Our great project between Rick and Jen and F+W Media, our parent company, for their super new wild game cookbook is just about ready for the big spotlight, too.

Hunting for Food:  A Guide to Harvesting Field Dressing and Cooking Wild Game is available now for pre-order at and will be released in July 2015.

Click to order now …

“Hunting for Food” will be about 175 pages covering 13 species, with great cooking preparation photos and super recipes. Begin with detailed instructions on the best practices for hunting different types of game, including coverage of how to find or attract the game you’re looking to hunt, best times for hunting, and the gear you’ll need to be successful.

Once you’ve successfully completed a hunt, then what? This complete field-to-table guide also includes information on field dressing and processing wild game, as well as recipe cooking instructions for preparing it. Processing and preparation instructions cover a wide variety of game, including fish, fowl and small game, as well as deer and wild hog. You can pre-order Hunting for Food now.

Venison Skewers With Cilantro-Garlic Sauce

– 3 lbs. venison roast, cut into 1-inch strips
– 7 garlic cloves, peeled
– 1 cup fresh parsley leaves
– 1 cup fresh cilantro leaves
– 3 tsp. Kosher salt
– freshly ground black pepper
– 2 tbs. lemon juice
– 1 cup + 3 tbs. extra-virgin olive oil
– bamboo skewers
 Servings: 16 people as an appetizer
Prep time: about 1 1/2 hrs
Cooking time: 6 minutes

The Sauce

1. In a food processor, mince garlic. Set 1 tbs. aside.

2. Add parsley, cilantro, 1 tsp. salt and a few grinds of pepper into food processor. Pulse until chopped.

3. With the motor running, add lemon juice and 1 cup extra-virgin olive oil in a steady stream. If you’re using a small machine, like we did, that’s not a good idea. Just pulse, stop the machine, add some oil, then repeat.

4. Pour into bowl, cover and refrigerate.

The Meat

1. Trim off all silver-skin and fat from the venison. Remember, silver-skin and fat tastes nasty. It’s what makes game meat taste “gamey.”

2. Cut roast into 1-in strips.

3. In a big zip-lock bag, marinate the meat with the leftover minced garlic, 2 tsp. salt and 3 tbs. of the cilantro-garlic sauce you made. Seal and refrigerate for 1 hour.

4. Soak bamboo skewers in water for 30 minutes.

5. Once ready, thread the meat onto skewers.

6. Grill or broil skewers for 2-3 minutes on each side.

Watch the skewers and the time. Do not overcook the venison. It’s not beef. Serve with the cilantro-garlic sauce and enjoy!