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HomeVenison RecipesGrilled Venison Kabobs

1/2 cup teriyaki sauce
1/2 cup honey
1/2 teaspoon garlic powder
1/2 pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 1/2 cups whole fresh mushrooms
1 pound venison, cut into 1 inch cubes
1 1/2 pounds skinless, boneless pheasant breast, or chicken breast halves – cut into cubes skewers.

In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, venison, and pheasant in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.

Preheat grill for medium-high heat.

Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.

Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Jim Zumbo's ''Amazing Venison Recipes'' Cookbook

Jim Zumbo’s ”Amazing Venison Recipes” Cookbook

Enjoy venison like you’ve never had it before! Jim Zumbo’s ”Amazing Venison Recipes” Cookbook features 200 extraordinary recipes for deer, elk, moose and other big game. This illustrated cookbook features foolproof recipes for even the gamiest meat, as well as busy-day recipes, marinade recipes and more. Also included are chapters specifically for beginning cooks, as well as general information on field care, aging meat and more. 232 pages.






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