Grilled Venison And Vegetables

This grilled venison and vegetable skewer recipe combines tender boneless venison steak with a sweet and tangy marinade of honey, soy sauce, and red wine vinegar. The dish features an array of colorful vegetables including zucchini, bell peppers, onions, and parboiled new potatoes, all threaded together for easy grilling. The garlic-infused glaze caramelizes beautifully over the heat, creating a savory crust while keeping the meat juicy. It is a perfect choice for summer barbecues, outdoor gatherings, or a hearty weeknight dinner that feels special yet simple to prepare.

Cooking Method: Grilling

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 481.8

Description

This grilled venison and vegetable skewer recipe combines tender boneless venison steak with a sweet and tangy marinade of honey, soy sauce, and red wine vinegar. The dish features an array of colorful vegetables including zucchini, bell peppers, onions, and parboiled new potatoes, all threaded together for easy grilling. The garlic-infused glaze caramelizes beautifully over the heat, creating a savory crust while keeping the meat juicy. It is a perfect choice for summer barbecues, outdoor gatherings, or a hearty weeknight dinner that feels special yet simple to prepare.

Ingredients

1/2 cup Red wine vinegar 12 Fresh
1/4 cup Honey 1/2 md Green or sweet red pepper --
1/4 cup Soy sauce Cut in 1" pcs
2 tablespoon Ketchup 2 sm Zucchini -- cut in 1"
1 ds Pepper Chunks
1 ds Garlic powder 1 lg Onion -- cut in wedges
1 1/2 pound Boneless venison steak 12 sm New potatoes -- parboiled

Directions

1
Cut the boneless venison steak into 1-inch cubes.
2
Cut the green or sweet red pepper, zucchini, and onion into 1-inch pieces or wedges.
3
Parboil the new potatoes until just tender, then drain and let cool slightly.
4
In a glass bowl or plastic bag, combine the red wine vinegar, honey, soy sauce, ketchup, pepper, and garlic powder.
5
Reserve 1/4 cup of the marinade for basting later.
6
Add the venison cubes to the remaining marinade in the bowl or bag, stirring or shaking to coat evenly.
7
Cover the bowl or seal the bag and refrigerate for at least 4 hours to allow the meat to tenderize and absorb flavor.
8
One hour before grilling, toss the prepared vegetables and potatoes with the reserved 1/4 cup of marinade.
9
Drain the venison from the marinade, discarding the used liquid, and reserve the marinade brush if desired or use fresh reserved portion.
10
Thread the venison and vegetables alternately onto skewers, ensuring even spacing for consistent cooking.
11
Preheat the grill to medium-high heat.
12
Brush the skewers with the reserved marinade before placing them on the grill.
13
Grill the skewers, turning frequently and basting often with remaining marinade, for 15-20 minutes or until the venison reaches desired doneness and vegetables are tender-crisp.
14
Remove the skewers from the grill and let rest for a few minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 481.8kcal

% Daily Value *
Total Fat 6.3g10%
Saturated Fat 1.9g10%
Cholesterol 139.6mg47%
Sodium 1116.3mg47%
Total Carbohydrate 49.4g17%
Dietary Fiber 11.4g46%
Sugars 17.5g
Protein 60.1g121%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use metal skewers or soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.

Venison is lean and can dry out if overcooked. Aim for medium-rare to medium doneness for the best texture and flavor.

Ensure all raw marinade that has touched the meat is discarded. Always use the reserved uncooked portion for basting.

You can substitute zucchini with eggplant or mushrooms for a different flavor profile.

Keywords: venison, grilled, skewers, vegetables, marinade, honey, soy sauce, barbecue, summer, dinner, zucchini, peppers, onions, potatoes, garlic, vinegar, ketchup, healthy, protein, outdoor cooking

Read it online: https://www.chefs-mate.com/recipe/grilled-venison-and-vegetables/