Skip to main content

Venison Kabobs with Spicy Peanut Sauce {Campfire Cuisine}


One evening after a full day of hiking and adventuring in Modoc National Forest, my sister-in-law Liv and I forgot to set the venison meat to braise. So, we scrambled to think of what to do with the meat and I remembered a recipe in Robin Donovan's Campfire Cuisine for Chicken Kabobs with Spicy Peanut Sauce. Done deal. We sliced the venison into bite-sized pieces and threaded them onto skewers with onions, green bell peppers, and cubes of zucchini from Aunt Greta's garden. Then we grilled them over an open flame and served them with Donovan's sauce.

For kabobs:
venison meat, cut into 1 inch pieces
Bamboo skewers, soaked in cold water for 15 minutes
1/2 C fresh lemon juice
freshly ground salt
freshly ground pepper
garlic powder
zucchini
green bell peppers
onions

For peanut sauce:
1/2 C milk
1 C peanut butter
1/4 C soy sauce
1/4 C brown sugar
1 1/2 t crushed red pepper
2 T ketchup
Juice of one lemon

Rub the venison with the spices and spinkle with lemon juice. Thread venison pieces onto skewers with the cubes of zucchini and slices of bells and onions. Mix the peanut sauce ingredients together and set aside until ready to serve.

Grill skewers on a hot fire for 6 to 7 minutes per side, until meat is cooked through. Serve with peanut sauce on the side for dipping or drizzle sauce over each skewer.

Funny story. Dylan has always called my good friend Brian 'the best killer in the family.' Uncle Brian gives us wild boar sausages and Dylan loves them. But when Dylan found out that his cousin Ari had killed this deer with a bow and arrow - and dragged the deer out of the river after it was dead - he changed his mind and bestowed the coveted title on Ari. I told Brian that he had lost his standing and he accepted. "Yeah, the bow and arrow kill is impressive." And it was delicious!

Comments

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, CĂ©sar, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'MaĂ®tre Bonhome' VirĂ©-ClessĂ©. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce