Venison Kabobs with Sweet and Smoky Sauce

Venison marinates in an Asian-spiced tomato sauce in this delicious, gamey take on an old BBQ favorite.

• Preparation Time: 50 mins
• Cooking Time: 15 mins
• Total Time: 1 hr 5 mins
• Calories: 250 Calories

Ingredients

• 2 tablespoons packed brown sugar
• ¼ cup minced onion
• 2 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon rice vinegar
• 1 red bell pepper, cut into 1 inch pieces
• ¼ teaspoon black pepper
• 1 yellow bell pepper, cut into 1 inch pieces
• 1 pint cherry tomatoes
• 1 teaspoon dry mustard powder
• 1 cup tomato puree
• 2 tablespoons liquid smoke
• 1 (1 inch) piece ginger, sliced thickly and crushed
• 3 tablespoons honey or molasses
• 2 pounds venison, cut into 1 inch cubes
• 20 bamboo skewers, soaked in water for 20 minutes
• 1 red onion, cut into 1 inch cubes
• ½ pound mushrooms, halved

Recipe Instructions

Step 1

Preheat a grill for medium heat.

Step 2

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.

Step 3

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.