Seasoned Venison Kabobs

The smell of wood smoke curling from the grill always takes me back to summer evenings at my grandfather’s cabin. He was a master of the open flame, and while burgers and dogs were staples, his venison kabobs were legendary. I remember impatiently circling the grill, the savory aroma of marinated meat and sizzling bacon making my stomach rumble, eager for that first juicy bite. The tender venison, kissed by smoke and perfectly complemented by the salty bacon and sweet onion, was pure magic.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 4-6
• Dietary Type: High Protein

Ingredients

• 1 1/2 – 2 lbs venison roast or tenderloin
• 12 ounces thick sliced bacon
• 1 cup Worcestershire sauce
• 1/4 cup soy sauce
• 1 tablespoon A.1. Original Sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon celery salt
• 1 teaspoon fresh ground pepper
• 1 large onion
• 2-3 large potatoes
• Meat tenderizer

Equipment Needed

• Large bowl
• Cutting board
• Knife
• Skewers (metal or wooden)
• Grill

Instructions

1. Begin by preparing the venison. Cut the meat into bite-sized squares, approximately 1-inch cubes. Place the cubed venison in a bowl and sprinkle generously with meat tenderizer. This will help to ensure a tender and enjoyable final product.
2. In a separate large bowl, prepare the marinade. Combine the Worcestershire sauce, soy sauce, A.1. Original Sauce, garlic powder, onion powder, celery salt, and fresh ground pepper. Mix these ingredients together thoroughly until well combined.
3. Add the venison to the marinade mixture. Ensure that all the meat is fully submerged in the marinade. Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 3 hours. For the best flavor, marinate overnight, allowing the venison to fully absorb the rich and savory flavors.
4. When you are ready to assemble the kabobs, prepare the potatoes and onion. Cut the potatoes and onion into bite-sized pieces, roughly the same size as the venison cubes. This will ensure even cooking on the grill. Consider sprinkling the potatoes with a french fry seasoning salt for extra flavor, if desired.
5. Cut the bacon strips in half. This will make them easier to wrap around the venison.
6. Now, begin assembling the skewers. Wrap each piece of venison with a slice of bacon. Thread the bacon-wrapped venison onto a skewer, followed by a piece of potato and a piece of onion. Continue alternating these ingredients until the skewers are fully loaded, leaving a small amount of space at each end for easy handling.
7. Preheat your grill to medium-low heat. This will allow the venison to cook through without burning the outside.
8. Place the assembled skewers onto the preheated grill. Grill for approximately 20 minutes, turning the skewers frequently to ensure even cooking on all sides. The venison is done when it is cooked through and no longer pink in the center, and the potatoes have reached your desired tenderness. A meat thermometer inserted into the center of a venison cube should read 160°F (71°C) for medium doneness.
9. Remove the cooked kabobs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Expert Tips & Tricks

• Marinating is Key: Don’t skimp on the marinating time! The longer the venison sits in the marinade, the more flavorful and tender it will become. Overnight is ideal, but even a few hours will make a noticeable difference.
• Bacon Weave: For extra bacon flavor and to help hold the venison together, try weaving the bacon around the meat instead of simply wrapping it.
• Prevent Sticking: Lightly oil your grill grates before placing the kabobs on them to prevent sticking. You can use cooking spray or brush the grates with oil.
• Wooden Skewer Soak: If using wooden skewers, soak them in water for at least 30 minutes before assembling the kabobs. This will prevent them from burning on the grill.
• Don’t Overcrowd: Avoid overcrowding the skewers. Leave a little space between each piece of meat and vegetable to allow for even cooking.

Serving & Storage Suggestions

Serve the Seasoned Venison Kabobs hot off the grill as a main course. They pair wonderfully with a fresh garden salad, grilled vegetables, or rice pilaf. A dollop of sour cream or a drizzle of barbecue sauce can add an extra layer of flavor.

Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave them, but for best results, reheat them in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. Avoid overheating, as this can dry out the venison. Freezing is not recommended as it can affect the texture of the potatoes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	806 kcal	N/A
Calories from Fat	387 g	48%
Total Fat	43.1 g	66%
Saturated Fat	13.9 g	69%
Cholesterol	88.5 mg	29%
Sodium	2401.3 mg	100%
Total Carbohydrate	52.1 g	17%
Dietary Fiber	5.2 g	20%
Sugars	10.3 g	N/A
Protein	52.8 g	105%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetable Medley: Add other vegetables to the skewers, such as bell peppers, zucchini, mushrooms, or cherry tomatoes.
• Spicy Kick: Add a pinch of red pepper flakes to the marinade for a touch of heat.
• Sweet & Savory: Brush the kabobs with a honey-soy glaze during the last few minutes of grilling for a sweet and savory flavor.
• Different Cuts: While venison roast or tenderloin is ideal, you can also use other cuts of venison, such as sirloin or stew meat. Just be sure to tenderize the meat well before marinating.
• Bacon Alternative: For a leaner option, use turkey bacon instead of pork bacon.
• Gluten-Free: Ensure the Worcestershire sauce and soy sauce used are gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use wooden skewers or do I need metal ones?
A: Both wooden and metal skewers work well. If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.

Q: How do I know when the venison is cooked through?
A: The venison is done when it is no longer pink in the center and a meat thermometer inserted into the center of a cube registers 160°F (71°C).

Q: Can I prepare the kabobs ahead of time?
A: Yes, you can assemble the kabobs ahead of time and store them in the refrigerator for up to 24 hours before grilling. This is a great way to save time on busy weeknights.

Q: What if I don’t have A.1. Original Sauce?
A: You can substitute it with another type of steak sauce or simply omit it from the recipe. The flavor will be slightly different, but the kabobs will still be delicious.

Q: Can I cook these kabobs in the oven?
A: Yes, you can bake the kabobs in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the venison is cooked through and the potatoes are tender.

Final Thoughts

These Seasoned Venison Kabobs are a fantastic way to elevate your grilling game and showcase the rich flavor of venison. The combination of tender marinated meat, smoky bacon, and sweet vegetables is simply irresistible. Don’t be afraid to experiment with different vegetables and seasonings to create your own signature kabob recipe. I encourage you to give this recipe a try and share your feedback. They’re also fantastic served with a crisp, chilled Sauvignon Blanc, the acidity cutting through the richness of the meat. Happy grilling!