BBQ Venison and Vegetable Skewers

BBQ season is upon us and if you’re looking for an easy and delicious new dish for your grill, these venison and vegetable skewers are the one! Slightly smoky and salty with a pinch of sweetness, you’ll be fighting over the leftovers (if there are any).

Anyone else feel like they’re finally coming out of hibernation after the winter?

With the warm spring sunshine and longer days, I’m getting more and more excited for camping season, gardening (I have about 100 little tomato seedlings growing in my office at this very moment… ), and cooking over the campfire.

I shot this venison and vegetable skewers recipe a couple months back as a job with Mazola , and honestly was blown away by how yummy they turned out. So I’m pumped to be sharing it today with you in honour of our warmer weather and BBQ/camping season being that much closer!

Ingredients

• Venison - you can easily swap out for beef or bison, but coming from a family of hunters and with the price of food these days, I chose to use venison for this recipe.

• Vegetables - mix and match with whatever you have in the house. My favourite veggies to cook on the BBQ/campfire are bell peppers, onions, mushrooms, zucchini, and cherry tomatoes.

NOTE: there is marinating time required for this recipe so make sure to budget that into your meal planning! If making this for a camping trip, you could marinate the meat the night before you head out and keep in a sealed container in your cooler until you’re ready to assemble the skewers.

I hope you enjoy the simplicity of this recipe as much as I did! Let me know below in the comments!

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Venison and Vegetable Skewers

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Yield: 8 skewers

Prep time: 10 MinCook time: 10 MinInactive time: 4 HourTotal time: 4 H & 20 M

BBQ season is upon us and if you’re looking for an easy and delicious new dish for your grill, these venison and vegetable skewers are the one! Slightly smoky and salty with a pinch of sweetness, you’ll be fighting over the leftovers (if there are any).

Ingredients

Marinade

• 2 Tbsp soy sauce
• 2 Tbsp canola oil
• 1 tsp white sugar
• 1/4 tsp ground ginger
• 1 tsp garlic powder
• 1 tsp dijon mustard
• Pinch of cayenne
• 1/2 tsp freshly ground pepper
• Pinch of smoked sea salt

Skewers

• 500g venison, cubed
• 16 cherry tomatoes
• 1-2 bell peppers, chopped
• 1 red onion, chopped into large wedges

Instructions

1. Mix all the ingredients for the marinade together and then add the venison cubes. Cover and marinate for at least 4 hours in the fridge.
2. If using wooden skewers, make sure to soak in water for at least 20 minutes before assembling the skewers to ensure they don’t burn over the fire. Assemble the skewers by alternating pieces of venison and vegetables.
3. Grill over the BBQ or campfire until cooked to desired doneness, flipping periodically for even cooking, around 8-10 minutes for medium rare. If cooking in the oven, cook at 375F for 20-25 minutes.

Did you make this recipe?

Tag @carlin_frimmel on instagram and hashtag it #campkitchen