Are you ready to give your game meat a delicious yet unexpected flavour? A little sweet, a little spicy, these venison skewers bring Korean flavour to your BBQ.
Prep Time
15m
Cook Time
10m
Total Time
25m
Servings
6
kCal/Serving
134
Ingredients:
1 ½ - 2 lbs venison tenderloin or backstraps, cut into 2-3 cm pieces
â…“ cup soy sauce
¼ cup sweet chili sauce
1 tsp chili paste
2 tsp sesame oil
1 tsp onion powder
3-4 cloves garlic, crushed
2 tsp ginger, grated
1 tsp brown sugar
Salt and pepper to taste
Directions:
Trim venison of all silver skins and cube meat into 2 to 3 cm pieces.
Mix marinade ingredients in bowl.
Pour marinade evenly over venison pieces. Marinade in the refrigerator for 1-4 hours or overnight, if you wish.
Skewer meat using metal or wooden skewers.
Heat barbeque to medium-high and place skewers on the grill. Turn every two minutes, browning all four sides. Grill for 8-10 minutes for medium-rare. Remove from grill and tent to finish.
Beef and broccoli chow mein can be easily made into a wild game version. Moose works well, as does deer, elk, bear, duck, goose, and even wild turkey or pheasant. Cook hot and fast, and this entrée will become a new, easy favourite.
Blueberry and citrus pheasant dinner sausages are a unique way to enjoy a stockpile of harvested birds. You can also try cranberry and white wine, or add other birds to the mix like grouse or partridge for your own unique sausage flavour.
A pâté references any type of meat that is made into delectable paste—and this is the wild game version. Goose breast, bacon and nuts like pecans, cashews or walnuts make the perfect combo. Basil, tarragon or sage up the flavour ante.
Sandhill crane is called ribeye of the sky because it’s more like beef than it is fowl. Try this simple marinade on the grill for tender, flavourful wild meat.
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