Venison Kabobs
3 lbs venison
2 White Onions
2 Bell peppers
1 Pkg. Bacon
Pineapple Chunks (Optional)
Italian Dressing
Garlic salt
Season salt
Pepper
Skewers
You will want to use good cuts of venison for this recipe.. I either use the Back straps or the nice clean large muscles in the rear quarters.
Make sure to remove all fat and silver strand from meat (One reason I like to butcher my own game).
Cut venison into chunks about 2" and 1" thick then place into a bowl and ad the Italian dressing mix it up then cover with
plastic wrap and into the fridge. Let marinate at least 4 hrs but no more than overnight.
Cut bacon in half and set aside
Cut Onions and Bell peppers (and optional pineapple) into chunks into same size as meat.
Drain marinade from meat and wrap each cube with bacon then thread onto Skewer, alternating with pieces of meat and the vegetable's and optional pineapple.
Season loaded skewers with the garlic salt,season salt and pepper
Place onto a medium heat grill until med. rare...DO NOT OVERCOOK. It is very easy to overcook venison because of it's high protein
content...It will continue to cook after you remove it from the heat until it cools down. It is safer to lean on the rare side because of this
This meal is excellent and goes great with home made pilaf.
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