Field To Plate Venison Skewers
It’s time to fire up the grill for a super simple, yet satisfying way to enjoy your venison and fresh veggies at the same time!
When butchering our whitetails, my husband often doesn’t have the patience to cube up meat. Usually it’s the thought of Venison Stew that motivates me to take the extra time to make freezer bags of perfect little cubes. My love for summer grilling has me using our cubes for something else though. Lately, I have been loving using our venison cubes for skewers!
The best thing about Venison Skewers is that they can be prepped ahead of time, and you can add whatever you want to them. Besides the venison cubes, I put whatever summer vegetables I have a surplus of on the sticks. Zucchini is usually a staple I use. I also love using our Faith Farm shiitakes, new potatoes, bell peppers, and yellow onions.
When it comes to venison, my husband and I always marinade our meat unless we are frying it. For the skewers, our marinade consisted of extra virgin olive oil, balsamic vinegar, a few drops of liquid smoke, thyme, rosemary, salt and pepper. The amount of ingredients is not a science. We usually add a pinch of salt, a pinch of pepper, a few sprigs of thyme, and a few sprigs of rosemary. In the summer, our garden’s fresh thyme and rosemary just bring the flavor of the venison to the next level. The balsamic vinegar helps break down the proteins in the meat and makes it super tender. Marinating the cubes is completely optional if you want to save time. My husband and I typically just put the meat in a Ziplock bag in the morning, pour the marinade in, and let the mix set out on the counter all day. Some people are afraid to leave meat out, but we haven’t died yet.
– Liquid Smoke (optional)
– 1/4 cup Extra Virgin Olive Oil
– 1/4 cup Balsamic Vinegar
– Sea Salt
– Ground Pepper
– 1 lb. Venison Cubes
– 1 large Yellow Onion
– Shiitake Mushrooms (small)
– Bell Peppers
– New potatoes
Super Simple Directions
If you use wooden skewers like we do, you will want to soak the skewers in water- the longer you let them soak the better.
Slice your onions, peppers, and zucchini to your desired size. Remember to keep all of the ingredients similar in size to ensure everything cooks evenly.
Assemble the skewers however you like. Put a combination of the venison cubes and veggies on your wooden dowels. I make a few skewers without potatoes for myself when I am deciding to take it easy on the carbs. Once your skewers are assembled, you can set them in the refrigerator for later or throw them right onto a hot grill. We usually grill the skewers for a few minutes on each side, until they get the desired char that we like.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”17692″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]It’s as simple as that!
Want to try more Field To Plate recipes? Find them here:[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_basic_grid post_type=”post” max_items=”3″ grid_id=”vc_gid:1568755495148-11c73fda-1498-1″ taxonomies=”137″][/vc_column][/vc_row]