Flame-Grilled Venison Kababs

Ingredients

1. Prepare the Marinade: In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, and fresh rosemary.
2. Marinate the Venison: Add the cubed venison to the marinade, ensuring every piece is well-coated. Cover and refrigerate for at least 4 hours, though overnight is recommended for maximum tenderness and flavor.
3. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
4. Assemble the Kababs: Thread the marinated venison onto the skewers, alternating with the red onion wedges, bell pepper chunks, and mushrooms.
5. Grilling: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for approximately 8–10 minutes, turning occasionally. For venison, aim for a medium-rare finish (internal temperature of 130–135°F) to ensure the meat remains juicy and tender.
6. Rest and Serve: Remove the kababs from the grill and allow them to rest for 5 minutes before serving.

• Sustainability Matters: Use propane grills if local park regulations require it, ensuring you have protection underneath to prevent any drips.
• Pairing: These kababs pair excellently with wild rice or a fresh garden salad.
• More Recipes: For more wild game inspiration, including our signature Venison Wellington, visit the Headline Outdoors platform.