A very simply prepared and wonderful tasting main dish with a very impressive presentation.
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Units: US | Metric
- 1Cut the venison into 1” wide 3” long strips across the grain. Divide into two equal portions and place in two plastic bags. Marinate one in the Chile Sauce and the other in a mixture of the Teriyaki and Oyster Sauces. Be sure all surface of the meat comes into contact with the marinade. Leave in the refrigerator over night.
- 2When ready to cook, par-boil the unpeeled onions for a couple of minutes then cut off both ends and pop the inner onion free of its skin.
- 3Gently peel the lemon grass stems to the smallest diameter that is still stiff. This will usually leave two to three leaves still intact.
- 4Cut the peppers into bite size strips.
- 5With a metal skewer, punch a hole through the onions from end to end. The center will probably pop out. Save it and add to the grill later. Do the same with the peppers and meat doubled over.
- 6Keeping the two portions of meat separate, alternately skewer the meat, onions, and peppers onto the lemon grass. This is a fairly delicate operation so be careful.
- 7Place diagonally on a preheated and lightly oiled ribbed grill pan and sear to desired doneness. Let the leaves lay off the edge of the gril.
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Nutritional Facts for Asian Venison Kabobs
Serving Size: 1 (563 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 445.7
- Calories from Fat 63
- Total Fat 7.1 g
- Saturated Fat 2.7 g
- Cholesterol 195.1 mg
- Sodium 1505.3 mg
- Total Carbohydrate 36.8 g
- Dietary Fiber 5.0 g
- Sugars 13.7 g
- Protein 57.6 g
The following items or measurements are not included:
sweet chili sauce