Explore The NRA Universe Of Websites

APPEARS IN Friday Feast

Friday Feast: Grilled Venison Backstrap Kabobs

Friday Feast: Grilled Venison Backstrap Kabobs

Labor Day weekend is upon us! For many, celebrating the end of summer means having one last big cookout with friends and family. But you can’t fire up the grill this weekend without making these grilled venison backstrap kabobs.... with peanut sauce and grilled romaine (Did your mouth just water a little bit? Because mine did). Check out the recipe below and have a safe and fun holiday weekend!

Grilled Venison Backstrap Kabobs

Grilled Venison Backstrap Kabob Ingredients
  • 1-2 lbs of venison backstrap, cut into approx. 2-inch cubes
  • 2 red peppers, cut into 2-inch slices
  • 2 green peppers, cut into 2-inch slices
  • 2 sweet onions, cut into 2-inch slices
  • 1 10oz package of white button mushrooms

Venison Backstrap Kabob Marinade
  •  ¾ cup of olive oil
  • ¼ cup of apple cider vinegar
  • ¾ cup of soy sauce (preferably low sodium)
  • 1 tsp of garlic salt
  • ¼ cup of brown sugar
  • 2 tbsp of Sriracha chili sauce
  • 1 tsp of PB2 powdered peanut butter

In a gallon ziplock bag, mix the marinade ingredients. Place the cubed venison backstrap into the ziplock and allow to marinate in the refrigerator for 4-6 hours.

When you’re ready to cook, remove the venison backstrap and thread evenly, with the slices of onion and peppers, onto the metal skewers. Keep the venison backstrap, peppers and onions tight. This will help seal the moisture in the backstrap. Place the sliced mushrooms on the end of the skewers to hold the venison backstrap and peppers together and in place.

Preheat grill on high. Place skewers on grill and cook on medium heat for approximately 8 minutes. Turn the skewer(s) over and cook until the venison backstrap is to its desired doneness.

Peanut Dipping Sauce
  • 1 cup of natural creamy peanut butter
  • 1 tbsp of brown sugar
  • 3 tsp of soy sauce (preferably low sodium)
  • 1 tsp of Sriracha chili sauce
  • 3 tbsp of Hoisin sauce
  • 2 tbsp of lime juice
  • 1 tsp of sesame oil
  • ¼ cup of water

Mix ingredients together and whisk until color is even. If the sauce is too thick add more water until you reach the desired consistency. If you’re a peanut butter aficionado, you will enjoy the flavor this adds to the venison kabob.

Grilled Romaine

  • 2 large heads of romaine, cut in half lengthwise
  • Olive Oil
  • Sea Salt
  • Peppercorns

Evenly sprinkle the head of romaine with olive oil. Grind peppercorns and pepper as desired. Salt to flavor. Simply wait until the venison backstap kabobs are almost ready to be removed from the grill and place the oiled, salted and peppered romaine on the grill.

Cook romaine until leaf edges are dark and serve. It may sound crazy, but grilled romaine is a delectable addition to your grilled venison backstrap kabobs.

Recipe and image courtesy of 365 Whitetail

More Like This From Around The NRA