Buck Kabobs Recipes

Steps:

• Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour.
• Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables.
• Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes.

Steps:

• 1. Mix juice, oil and spices.
• 2. Marinate the venison kabobs overnight or at least 4 hours in the refrigerator.
• 3. Thread the kabob on skewers.
• 4. Alternate skewered meat with mushrooms, onion and green peppers.
• 5. Grill over hot fire for several minutes.
• 6. Do not overcook.
• 7. While cooking, baste meat and vegetables several times with leftover marina.
• 8. Serve on a warmed platter.

Steps:

• Place some bamboo skewers in water one hour before to soak.
• Combine marinade ingredients in a large jar and shake.
• Place cubed meat in a large bowl.
• Pour marinade over meat and cover with plastic wrap. Place in refrigerator for 6 to 8 hours.
• To prepare for grilling: Light the grill. Get out one jelly-roll pan (cookie sheet). Cut vegetables into chunk-size pieces and place aside.
• Remove meat from the refrigerator. Begin to alternate meat chunks and vegetables on the soaked bamboo skewers and place on the jelly roll pan.
• When all the meat and veggies are skewered, place on the hot grill and cook to the donness you prefer.

Steps:

• Melt butter in microwave add: soy sauce, garlic, pepper. Stir an let it cool. Place deer meat in large Zip lock bag with marinate, at least 3 hrs or over night.
• Have onions, bell pepper, mushrooms an bacon cut up an ready for skewer sticks (remember you can add any veggies you like).
• Lite up the grill, charcoal is best, soak skewer sticks in hot water for 15 minutes.
• Wrap bacon around each meat chunk (this keeps meat very tender).
• Put venison chunks on the stick along with bell pepper, onion an mushrooms until stick is full. Keep what ever marinate you have left over to baste the meat with while it's on the grill. Baste it every time you turn the kabobs, if you don't have enough, add more melted butter to your marinate.
• Do not over cook.