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.
- 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
Soak the wooden skewers in water for at least an hour.
If the venison isn’t cut for kebabs already, cut it into uniform smaller-than-bite-sized pieces.
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.
Thread meat on skewers and grill over medium heat, not more than 2-3 minutes per side, to rare or medium rare.