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Oh Deer Kabobs

February 20th, 2009 · 1 Comment

This recipe is a sneak preview of our upcoming Live Off The Land series of cookbooks.

When I moved here I had never had venison and these kabobs were my first experience with it. I was an instant convert and this has remained my favorite recipe. If you don’t have venison available you can substitute any lean (and cheap) cuts of beef.

This is a great recipe for the venison shoulder or any pieces that are too small for anything else.

kabobs2

Ingredients
lean cut of venison
Zesty Italian Dressing
Bamboo Skewers

Trim undesirable parts such as white membranes and any bruised pieces. The membrane shown in the picture below becomes gristle and makes the meat inedible.

Cut the meat into ½ inch to 1 inch cubes.

Marinade in enough Zesty Italian Dressing to cover all meat for 1 hour. Soak Bamboo Skewers in cold water.

Put the meat on skewers and place them on the grill that has been preheated to a medium heat. Cook for 20 minutes until cooked through. Serve with Ranch dressing.

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1 response so far ↓

  • 1 Lavinia // Jun 5, 2011 at 2:57 am

    You have shed a ray of snsiuhne into the forum. Thanks!

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