Spicy Venison Skewers

Every now and then a brilliant idea comes to me, nothing earth shattering or anything, just a plain good idea. As I was coming down off of the mountains the other day, my stomach made me quite aware that we’d skipped breakfast several hours earlier. So as my thoughts wandered about the delicious meal I needed to make upon arriving at the house, I put this together.

CLICK HERE for more great information on better venison prep.

It’s probably been a million years since the first dude stuck a piece of meat on a stick over a fire, so I surely wont make any claims to that idea. But today I was going to try something a little different, and it started with a two year old deer backstrap that had been resting quietly in the freezer. I thawed it out, but before it lost its stiff composure I sliced it into thin quarter-inch sized slices. From there it went into a bowl where it was seasoned with soy sauce, salt & pepper, garlic salt, a touch of paprika and some avocado oil. As the mixture lay resting and soaking on the counter coming to room temp, I finely chopped some beef suet that I had left over from making burgers. I rendered the fat down until I had a half-cup or so of liquid fat, which I also left to cool to near room temp. Just before the fat began to lose it’s liquid flow, I dumped it in on top of the meat, and rolled everything around so it was evenly coated.

Once the meat was fully coated, I sliced white onion and green chilis to roughly the same size and thickness as the meat. Then it all was skewered onto two sticks (to keep everything from spinning), I stacked them: meat, chili, meat onion, meat chili, meat onion and so on.


As I stacked them up, I was careful to spread as much of the liquid marinade running off the meat onto the veggies, and when I was done, I had two heavy kabobs of spicy delicious venison. I gave them one last dusting of course salt, and set them onto a scorching hot grill.

After a few minutes or so, I rolled them to keep the oil from all running off the kabob. Just enough to keep both sides evenly cooked I would rotate them until the meat was just about done. The veggies were mostly soft and a little roasted, but still had a bit of crisp in the middle. And the meat was still rare in the middle. I took them off and let them rest for a few minutes before pulling out the skewers and digging in.

Despite being older deer from the freezer, there was nothing but a delicious flavor from this recipe. The meat tasted like a rib eye cap, and was so tender you could cut it with your fork. Together with the spiciness of the green chilis and the mild sweet flavor of the onions it was the perfect treat after a long day in the woods. Give it a try and see for yourself.
-CBM

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