Looking for another delicious recipe to try with this season’s deer meat? How about Venison Kabobs!
This is a quick meal with great flavour that you can cook anywhere, from the kitchen to the campfire. Eat on it’s own with dipping sauces or add some pitas, lettuce, veggies & tzatziki to make some wraps for a full meal.
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Amount: 4 Large Kabobs
Ingredients
- 1lb Ground Venison
- ¼lb Ground Pork (or 2 pork sausages)
- Italian Breadcrumbs
- 1 Egg
- 2 tbsp. Red Onion (diced)
- 1 Green Onion (diced)
- 2 tsp. Soy Sauce
- 2 tsp. Chinese Chili Bean Sauce
- 1 tsp. Fish Sauce
- S&P
- Olive Oil
- Dipping Sauces; hot, bbq etc.
Directions
- First step is to combine ground pork and venison, feel free to use flavored pre-made pork sausages, like honey garlic for this, just squeeze the meat out of the casing from two sausages.
- Then it’s time to add your ingredients. You can follow along with what we did for some Asian flavours or try different ingredients to find something you like. Mix all ingredients, minus the olive oil and dipping sauces, with the ground meat. You want to add enough breadcrumbs to thicken the mixture but you don’t want it too dry or it won’t hold it’s form on the stick. Feel free to start the cook right away or let everything marinate in the fridge for a day or two for deeper flavours.
- When ready to cook, grab a small handful of meat and form around a kabob stick that will fit in the pan you will be cooking in. Gently squeeze the meat around the stick, moving your hand up and down to create an even thickness for even cooking. Then season with a little more salt and pepper on the outside. This recipe should be enough to make 4 large size kabobs about an inch and a half in diameter.
- Cook kabobs in a large cast iron, or heavy bottom pan, over medium heat with a good amount of oil, make sure pan is heated up before placing kabobs in. Rotate every couple of minutes, careful not to burn, gently turn them so they don’t come apart. Once all sides are nice and brown they should be ready to serve. We like dipping them in some hot sauces but feel free to dip in bbq sauce or whatever you like.
Recipe by: Michael E. Higgins
