Minnesota Venison Kabobs - Grilled to Perfection

Introduction

These Minnesota Venison Kabobs are packed with rich, smoky flavors and tender, juicy meat. Marinated to perfection, seared over 1,000°F on the Arteflame grill, then finished on the flat griddle cooktop, every bite is bursting with flavor. The combination of peppers, onions, and venison creates a beautiful, rustic dish perfect for any outdoor gathering.

Ingredients

• 2 lbs venison, cut into 1.5-inch cubes
• 1 large red bell pepper, cut into 1.5-inch pieces
• 1 large green bell pepper, cut into 1.5-inch pieces
• 1 large onion, cut into 1.5-inch pieces
• 3 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 3 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp melted butter (for grilling)
• 8 skewers (if using wooden skewers, soak them in water for 30 minutes)

Instructions

Step 1: Prepare the Marinade

1. In a large bowl, whisk together soy sauce, Worcestershire sauce, Dijon mustard, honey, minced garlic, black pepper, and smoked paprika.
2. Add the venison cubes to the marinade, ensuring they are fully coated.
3. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

Step 2: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the grill and stack firewood over them.
3. Light the paper and allow the fire to burn for about 20 minutes until the grill reaches prime cooking temperature.

Step 3: Assemble the Kabobs

1. Thread the marinated venison, bell peppers, and onions onto skewers, alternating ingredients.

Step 4: Sear the Venison on the Center Grill Grate

1. Brush melted butter onto the skewers.
2. Place the skewers on the center grill grate over 1,000°F heat, searing each side for about 1 minute to lock in the juices.

Step 5: Finish Cooking on the Flat Griddle Cooktop

1. After searing, move the kabobs to the outer griddle cooktop.
2. Cook, turning occasionally, until the internal temperature reaches 15°F below your desired doneness.
3. Remove from the grill and let rest for 5-10 minutes to allow carryover cooking to reach the perfect doneness.

Tips

• For extra juiciness, avoid overcooking the venison. Medium-rare is ideal at 130-135°F.
• Use fresh, high-quality venison for the best texture and flavor.
• Marinate overnight for deeper, bolder flavors.

Variations

1. Spicy Southwest: Add cayenne pepper and chipotle powder to the marinade for a smoky, spicy kick.
2. Garlic Herb: Replace Dijon mustard with Italian seasoning and minced rosemary for a fragrant, herbaceous flavor.
3. Teriyaki Style: Use teriyaki sauce instead of Worcestershire, and add pineapple chunks for a sweet-savory twist.
4. Maple Glazed: Swap honey for maple syrup and add a splash of apple cider vinegar for a tangy-sweet balance.
5. BBQ Bourbon: Mix in a tablespoon of bourbon and some BBQ sauce for a rich, deep caramelized finish.

Best Pairings

• Grilled sweet potatoes or roasted corn for a smoky, caramelized side.
• Fresh tomato and cucumber salad to balance the rich flavors.
• A robust red wine like Cabernet Sauvignon or a craft IPA beer.

Conclusion

Grilling Minnesota Venison Kabobs on the Arteflame grill delivers a flavorful, juicy result every time. The high-heat sear locks in moisture, while the flat griddle cooktop cooks them evenly to perfection. This rustic, delicious dish is perfect for entertaining or a casual outdoor meal.