Garlicky Citrus Venison Skewers
Recipe by Mark Cockcroft
It's meaty, it's charry, it's saucy! Flavorful marinated venison are skewered, grilled, and can be eaten right off the stick- including a creamy avo-cilantro sauce recipe to dip them in. In a pinch, stick them under the oven broiler for satisfying results.
COOK TIME:
15 min.
SERVES:
2 - 4
Ingredients
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- 1 pack any Maui Nui venison muscle cut - leg medallions, loin filet, tenderloin, strip loin
- 4 large garlic cloves, peeled
- 1 bay leaf
- 1/4 cup orange juice
- 2 tbsp sherry vinegar
- 1 tbsp worcestershire sauce
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground allspice
- 2 tbsp extra virgin olive oil
- 3 scallion stalks, cut into 1” pieces (white and pale green ends only)
- metal or wooden (soaked) skewers
- creamy avo-cilantro sauce
Supporting Ingredients
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- 1 ripe large avocado, skinned and seeded
- 1 cup packed roughly chopped cilantro (leaves and tender stems)
- Reserved scallion ends from recipe above or 1 trimmed scallion/green onion
- 1 large garlic clove, peeled
- Juice from 2 limes
- 1 serrano or jalapeño chile, stemmed and cut into chunks (optional)
- 2 tsp honey or agave syrup
- 1/2 tsp fine sea salt
- 2 tbsp extra virgin olive oil
- 2 to 4 tbsp water
Directions
To a blender add the garlic, bay leaf, orange juice, vinegar, Worcestershire sauce, salt, pepper, allspice, and olive oil. Blend on high until smooth; about 30-60 seconds. Set aside.
Cut the venison into approximately 1” pieces. Add to a bowl or zip lock bag and pour in the marinade. Let marinate for at least 1 hour and up to 6 hours (preferably longer).
When ready, thread the meat onto the skewers placing a piece of scallion every couple of pieces of meat or so. With standard 10” skewers you should have about 4 total.
Light a charcoal or gas grill and let preheat. Clean the grates and lightly oil them to prevent sticking.
When ready, cook directly over high heat until lightly charred on all 4 sides, about 2 to 3 minutes per side. The meat should be richly browned but still pink and juicy inside – don’t overcook the meat or it will dry out. You can brush the kabobs for the first few minutes of cooking with some of the marinade.
Rice or some crusty bread make a great accompaniment and you can serve with an additional dipping/drizzling sauce for even more flavor. Enjoy!