“A delicious, gamey take on an old BBQ favorite.” - by serenadelorenzo
Ingredients
Adjust Servings
Original recipe yields 20 skewers
Directions
- Stir together onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 30 minutes to overnight.
- Preheat a grill for medium heat.
- Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 250 cal
- 13%
- Fat
- 6.7 g
- 10%
- Carbs
- 19.6 g
- 6%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"I made these for our Annual Family Memorial Day FIsh Fry. NO ONE KNEW; That they were eating deer meat. Everyone begged me for the recipe. The kids were my biggest testimony. Thank you so much! I made..." See more 70 kabobs they were gone within the hour. The only thing that I had changed was the tomato. I used crushed instead of puree."
fallingstar842000
"Sweet and Spicy. well-balanced flavors. i used this for steaks instead of kabobs, and it was delicious...." See more"
Tia at home
"I only had 1 tbsp of liguid smoke left in my bottle but it still turned out good. Next time, I'll use the full two tbsp. I also had no tomato puree or sauce but I found a can of tomato juice, so I u..." See morese that. Also used cider vinegar on account I had no rice vinegar. I'll definately make it again. It was very good with the changes and depending on what is in the cupboards, I'll probably follow the recipe more."
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