Tasty venison kebabs
I have used this recipe with venison, but it would be good with leg of elk or caribou. Doubtful with moose.
The venison meat for these kebabs should be taken from the shoulder and exclude any bone.
The venison meat for these kebabs should be taken from the shoulder and exclude any bone.
Ingredients
- 2 ½ pounds of venison shoulder meat
- ½ cup olive oil
- ¼ cup red wine
- 1 ½ tsp salt
- ¼ tsp ground black pepper
- 1 tsp oregano leaves
- 2 garlic cloves finely chopped
- ½ pound of brown mushrooms stems removed
- 16 very small white onions peeled and parboiled
- 1 large green pepper cut into 1 ½ inch chunks
- 16 cherry tomatoes
Instructions
- Cut the meat into 1 ½ inch chunks. Put meat in a large bowl with the marinade ingredients: olive oil, red wine, oregano leaves, garlic, salt and black pepper.
- Cover bowl and place in refrigerator for five hours, then take out the meat and retain the marinade.
- Using 1-inch metal skewers, place the mushrooms, onions, peppers and tomatoes alternately with the sections of meat on the skewers. Brush the marinade over the entire skewers presentation.
- Place the skewers on a rack in a broiler pan. Broil for at least 12 minutes at about 5 inches from the source of heat, remembering to turn the meat on the skewer so to brown on all sides. Baste with any of the remaining marinade.