Bourbon Marinated Venison Skewers
Sweet & bourbon-y with a bit of kick from the black pepper, these skewers were a hit at a company party.
INGREDIENTS
- 1 pound Venison (Tenderloin, Medallion, or Kebab Meat)
- 1/4 cup Bourbon
- 1/4 cup Brown Sugar
- 2 Tbsp Tamari Soy Sauce
- 2 Tbsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1 tsp freshly ground Black Pepper
- 1 shallot, minced finely
- Wood Skewers
DIRECTIONS
1
Soak the wooden skewers in water for at least an hour.
2
If the venison isn’t cut for kebabs already, cut it into uniform smaller-than-bite-sized pieces.
3
Mix the remaining ingredients in a 1 gallon resealable bag, and add the venison. Marinate for at least 90 minutes and up to 4-6 hours.
4
Thread meat on skewers and grill over medium heat, not more than 2-3 minutes per side, to rare or medium rare.
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Comments 2
If I buy these kebabs from you do I still have to soak the skewers or they can go straight to the grill.Also if I purchase them on 7/1 would I have them by 7/3 in time for the 4th of July.Than you.
Hi Charles,
If you buy our pre-made venison skewers rather than the venison medallion meat we used here, you shouldn’t have to pre-soak them…the skewers will already have plenty of moisture from being packed with the meat (and then being marinated with the meat). We should be able to get them to you by 7/3 if you order them on 7/1 (shipping overnight 7/1 for delivery 7/2 or 7/2 for delivery 7/3, depending on when you place your order).
Matthew
Marx Foods