Super Bowl Venison Kabobs
Super Bowl Venison Kabobs
Winner of the Dewclaw Archery Recipe Contest
Ingredients:
3 Lbs Venison back strap, cut into 1” cubes
1 Large Onion, cut into 1” squares
1 Bell Pepper, cut into 1” squares
1 Summer Squash, ¼” half round slices
1 Zucchini Squash, ¼” half round slices
½ Lb Cherry or Grape Tomatoes, cut in half
Marinade:
1/2 Cup Extra Virgin Olive Oil
¼ Cup Red Wine Vinegar
2 Cups Red Wine
2 Tbsp chopped garlic
1 Tbsp Basil 1 Tbsp dried Parsley
1 Tbsp Rosemary
½ Tbsp Thyme
½ Tbsp Oregano
1 Tsp Salt
1 Tsp Pepper
¼ Cup Balsamic Vinegar
Directions:
Mix all marinade ingredients together in a large bowl. Put venison, onion, bell pepper, squash, and tomatoes container with lid or large resealable bag, pour in marinade, seal and refrigerate 6 to 8 hours or overnight, turning occasionally. Remove venison and vegetables from the container and put on skewers. If you use bamboo skewers soak them in water for an hour. Grill over direct heat until still pink in middle, turning occasionally.
Serves 8- 10.
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