To be quite honest, the first time Dave suggested grilling some of the venison in the freezer, I wasn’t all that excited. Grilled venison did not sound so good. Don’t get me wrong, I like venison. We have venison steak, roasts, and stew all the time. (Click here ►for the best stew recipe ever. Although the recipe is for beef, we use the same recipe for venison, too. The meat is always so tender!) I was pretty sure the venison would taste much better with a marinade.
After a bit of a search on Pinterest, and nixing some of those posts, a post on Genius Kitchen finally caught my eye. The combination of ingredients in the recipe sounded appealing to me. I had all the ingredients and you probably have these ingredients on hand right now, too. I tweaked the recipe slightly for our family, using olive oil and extra garlic. We like garlic. The tweaked recipe below is enough marinade for 2 pounds of meat.
Marinade for Venison Steak Kabobs
- 6 Tblsp. Olive Oil
- 2 Tblsp. Fresh Lemon Juice
- 2 Tblsp. Worcestershire
- 2 Tblsp. Soy Sauce
- 8 large Garlic cloves, minced
- 1 tsp. Ground Black Pepper
- 2 pounds Venison Steak, cut into pieces
Place the olive oil, fresh lemon juice, Worcestershire, soy sauce, minced garlic, and black pepper in a small bowl. Then, mix with a spoon.
Place the steak pieces in a large Ziploc freezer bag.
Pour the marinade over the meat in the bag. Zip closed. Then, massage the marinade around in the bag, making sure that the marinade is well distributed.
Refrigerate for a few hours or overnight. Flip the package over every hour or so, to make sure all the meat is covered with the marinade.
Then, thread the meat, mushrooms, red onions, grape tomatoes, or your choice of vegetables on metal skewers
or wooden skewers, which have been soaked in water for 25 minutes. (It helps keep the wooden skewer from burning.) (We are an Amazon affiliate and may receive a small percentage of any sales from this link at no cost to you. Thanks for supporting this website!)
Dave grilled these at 600° for about 5 minutes on each side. You want the grill hot. These were tender and delicious!
Your shish kabobs will disappear as quickly as ours did! This is the second time we’ve made these and it certainly won’t be the last.
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