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Venison Kabobs with Sweet Smoky Sauce

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PREP TIME
50 min
COOKING TIME
15 min
TOTAL TIME
95 min
SERVINGS
8 servings
Dinner U.S.
Venison Kabobs with Sweet Smoky Sauce
Ingredients
  • 1/4 cup minced onion
  • 1 teaspoon dry mustard powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons packed brown sugar
  • 2 cloves garlic, crushed
  • 1 (1 inch) piece ginger, sliced thickly and crushed
  • 1 tablespoon rice vinegar
  • 2 tablespoons liquid smoke
  • 3 tablespoons honey or molasses
  • 1 cup tomato puree
  • 2 pounds venison, cut into 1 inch cubes
  • 20 bamboo skewers, soaked in water for 20 minutes
  • 1 red bell pepper, cut into 1 inch pieces
  • 1 yellow bell pepper, cut into 1 inch pieces
  • 1 red onion, cut into 1 inch cubes
  • 1/2 pound mushrooms, halved
  • 1 pint cherry tomatoes
Instructions
1
Combine the onion, mustard powder, black pepper, red pepper flakes, and sugar in a large bowl. Add the garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; blend well.
2
Combine the venison pieces with the marinade ingredients and mix thoroughly, covering the bowl with a lid. Refrigerate for 30 minutes to overnight.
3
Heat up a grill to medium heat.
4
Thread the venison pieces, red pepper slices, yellow pepper slices, sliced red onion, mushrooms, and cherry tomatoes onto skewers.
5
Grill the kabobs until the venison is no longer pink, approximately 15 minutes, depending on the grill.
6
Alternatively, bake the kabobs in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.