A great vension recipe!
I used to be a hunter, and I was married to an avid hunter. We always had game in the freezer, especially deer meat. I got pretty creative with my deer recipes. This venison recipe isn’t all that creative, but it’s really tasty. It’s also fairly simple, especially if you’ve cut some of the venison into cubes before freezing it.
Holle’s Teriyaki Deer Kebobs
What you’ll need:
- 1-2 pounds venison, cut into 1-inch cubes, about 1/2 –inch thick
- Commercial meat tenderizer
- 1 cup teriyaki sauce (thin, like soy sauce)
- 1/3 cup oil
- Pieces of bell pepper, onions, mushroom, squash
- Garlic salt
- Bottled teriyaki glaze (a thick, syrup-like mixture)
Directions: If you’re using deer meat from the backstraps, you shouldn’t need additional tenderizing before placing the meat in the venison grilling marinade. For other cuts of venison, pierce the pieces of meat with a fork before marinating and rub meat tenderizer into the flesh.
Marinate venison for several hours in the refrigerator.
Remove meat from grilling marinade and thread cubes onto metal skewers, alternating with your choice of bell peppers, onions, mushrooms, etc. Sprinkle deer kebobs with garlic salt and place on a medium grill. Turn kebobs often to ensure even cooking.
Just before you’re ready to take your deer kebobs off the grill, brush them with teriyaki glaze.
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