Colorado Rocky Mountain Venison Kebabs

Introduction

Experience the bold flavors of the Rocky Mountains with these juicy venison kebabs, marinated in a fragrant rosemary and garlic blend, then grilled to perfection on the unique Arteflame Grill. By using the high-heat center grate to sear the venison and finishing it on the flat cooktop, you lock in all the juices, creating incredibly tender, smoky, and flavorful bites. Perfect for an outdoor feast, this dish is a must-try for lovers of wild game and open-fire cooking.

Ingredients

• 1.5 lbs venison, cut into 1.5-inch chunks
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 3 tbsp melted butter
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• Salt and pepper to taste
• Metal or soaked wooden skewers

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oil-soaked napkins and light the napkins.
3. Allow the fire to ignite and preheat the grill for about 20 minutes until the center grate reaches 1,000F and the outer griddle achieves its various heat zones.

Step 2: Make the Marinade

1. In a bowl, mix melted butter, minced garlic, chopped rosemary, Worcestershire sauce, smoked paprika, salt, and pepper.
2. Add venison chunks to the marinade and let them sit for at least 30 minutes, preferably overnight for maximum flavor.

Step 3: Assemble the Kebabs

1. Thread the marinated venison pieces onto skewers, alternating with bell peppers and onion wedges.

Step 4: Sear the Venison

1. Place the kebabs on the center grill grate to sear for 1-2 minutes per side until a beautiful crust forms.
2. Once seared, move the kebabs to the outer flat griddle cooktop to continue cooking to the desired doneness.

Step 5: Finish Cooking

1. Grill the kebabs on the flat cooktop until the internal temperature is about 15F below the final desired temperature (125F for medium-rare, 135F for medium).
2. Remove the skewers from the grill and let them rest for five minutes before serving.

Tips

• Remove the venison from the grill when it is 15F below the target temperature, as it will continue cooking while resting.
• Use butter instead of oil in marinades for a richer flavor.
• Soak wooden skewers in water for at least 30 minutes to prevent burning.
• Utilize different heat zones on the Arteflame griddle for precise cooking control.

Variations

• Southwest Style: Add cumin, chili powder, and lime juice for a zesty flavor.
• Asian Fusion: Replace rosemary with ginger, garlic, soy sauce, and sesame oil.
• Italian Herb: Use oregano, basil, and balsamic vinegar for a Mediterranean twist.
• Sweet & Spicy: Glaze with a honey-sriracha mix during grilling.
• Herb Butter Delight: Baste with garlic herb butter for an extra luxurious taste.

Conclusion

These Colorado Rocky Mountain Venison Kebabs capture the essence of open-fire cooking with perfectly seared, smoky, and juicy venison, all made possible by the Arteflame Grill. Whether you're enjoying this meal in your backyard or at your favorite campsite, this recipe guarantees a steakhouse-quality experience with every bite.

Best Pairings

• Grilled sweet potatoes or corn on the cob
• Wood-fired garlic bread
• Roasted Brussels sprouts on the flat cooktop
• Bold red wine like Malbec or Cabernet Sauvignon
• Dark beer such as a porter or stout