Wood-Fired Wild Game Kabobs (Montana Style) | Arteflame

Introduction

There is a primal satisfaction in hearing the sizzle of wild game hitting a hot grill, the air instantly filling with the aroma of woodsmoke and rosemary. Whether you’ve harvested the meat yourself or picked it up from a specialty butcher, these Montana Wild Game Kabobs capture the rugged spirit of the West in every bite. The char on the vegetables and the savory depth of the marinade create a rustic feast that feels right at home under a starry sky or in your own backyard.

Wild Flavor, Zero Fuss

I absolutely adore this recipe because it transforms lean meats like elk, venison, or bison—which can be intimidating to cook—into something incredibly tender and approachable. The honey-soy marinade does double duty, breaking down muscle fibers while adding a sticky, caramelized glaze that pairs perfectly with the char from the Arteflame. It’s a crowd-pleaser that looks impressive but comes together with minimal effort, making it perfect for summer entertaining.

Kitchen Wisdom

• Mind the Gap: When threading your skewers, pack the ingredients snugly but don't smash them together. This ensures the heat circulates evenly, searing the meat without steaming the vegetables.
• Watch the Heat: Wild game is incredibly lean. To keep it juicy, aim for a medium-rare finish. The different heat zones on the Arteflame allow you to sear hard in the center and finish gently on the outer ring.

Make It Your Own

If you don't have access to wild game, this marinade works wonders on beef sirloin tips or even lamb. You can also swap the bell peppers for zucchini rounds or cherry tomatoes depending on what is fresh at the market. Flexibility is the key to a stress-free cookout!

Ingredients

The Meat

• 2 lbs wild game meat (Elk, Venison, or Bison), cut into 1.5-inch cubes

The Marinade

• 1/2 cup olive oil
• 1/3 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey or maple syrup
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, leaves stripped
• 1 teaspoon coarse black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder

The Vegetables

• 2 large red bell peppers, cut into 1.5-inch squares
• 2 large green bell peppers, cut into 1.5-inch squares
• 1 large red onion, cut into chunks
• 10-12 cremini mushrooms, whole (stems trimmed)
• 1 pint cherry tomatoes (optional)

Instructions

Step 1: Marinate the Wild Game

1. In a large mixing bowl or a resealable plastic bag, whisk together the olive oil, soy sauce, Worcestershire sauce, honey, minced garlic, rosemary, thyme, black pepper, smoked paprika, and onion powder.
2. Add the cubed wild game meat to the marinade, ensuring every piece is thoroughly coated.
3. Seal the bag or cover the bowl and refrigerate. For the best results, allow the meat to marinate for at least 4 to 6 hours, though overnight is ideal to tenderize the lean muscle fibers.

Step 2: Assemble the Kabobs

1. If you are using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers are preferred for the Arteflame.
2. Remove the meat from the fridge. Thread the skewers, alternating between meat, peppers, onions, and mushrooms.
3. Pack the ingredients snugly but don't overcrowd them too tightly, as this ensures even cooking on all sides. Brush the vegetables with a little leftover marinade or fresh olive oil.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood charcoal or seasoning wood.
2. Allow the grill to heat up for about 15-20 minutes. You want the flat steel cooktop to be very hot for a proper sear.
3. Lightly oil the cooktop surface to prevent sticking, using a paper towel dipped in vegetable oil or a grill spray.

Step 4: Grill the Kabobs

1. Place the kabobs directly onto the flat steel cooktop. For a harder sear, place them closer to the center opening; for a slower cook, move them toward the outer edge.
2. Sear the meat for about 2-3 minutes per side. Rotate the skewers 90 degrees every few minutes to ensure all four sides get a beautiful crust.
3. Wild game is best served medium-rare to medium (130°F - 135°F internal temperature). Avoid overcooking, as the lack of fat makes well-done game tough.
4. Remove from the grill and let the skewers rest for 5 minutes before serving to allow the juices to redistribute.

Tips

Cooking wild game requires a slightly different approach than cooking beef due to the significantly lower fat content. The most critical tip for this recipe is to watch your internal temperature closely. Unlike a fatty ribeye that forgives overcooking, elk and venison will become tough and liver-like if cooked past medium. Using the different heat zones of the Arteflame is your best advantage here; sear the outside quickly near the center fire to create a flavor crust, then move the skewers to the cooler outer ring to finish cooking gently. Additionally, acidity in the marinade is your friend. Ingredients like soy sauce or a splash of vinegar help break down the connective tissue, ensuring the meat is tender. If you have time, always opt for the overnight marinade—it makes a world of difference in the final texture.

Variations

While the classic Montana style focuses on savory herbs and hearty vegetables, wild game is surprisingly versatile and pairs well with various flavor profiles. You can easily adapt this recipe to suit your palate or whatever ingredients you have on hand. For those who enjoy a mix of sweet and savory, introducing fruit to the skewer adds a caramelized complexity that compliments the gaminess of the meat. Alternatively, adding a fat source directly to the skewer can help baste the lean meat as it cooks. Here are a few creative twists to try on your grill:

• Bacon-Wrapped: Wrap each cube of game meat in a half-slice of bacon before skewering to add fat and smokiness.
• Spicy Kick: Add crushed red pepper flakes and a dash of cayenne to the marinade for heat.
• Sweet & Savory: Alternate meat with chunks of pineapple or dried apricots to offset the earthy flavor of the game.
• Juniper Style: Crush dried juniper berries into the marinade for a traditional Nordic-style game flavor.
• Garlic Butter Finish: Baste the skewers with melted garlic herb butter during the final minute of grilling.

Best pairings

To elevate your Montana Wild Game Kabobs into a complete dining experience, the sides and beverages you choose should stand up to the robust flavors of the meat without overpowering them. Wild game has an earthy, mineral-rich taste that pairs beautifully with rustic, hearty sides. Think of root vegetables or grains that absorb flavor well. For drinks, you generally want something with enough body to match the lean red meat. A bold red wine or a complex dark beer enhances the dining experience significantly. Here are some of the best ways to round out your meal:

• Wine: A bold Cabernet Sauvignon, Syrah, or a spicy Malbec pairs perfectly with venison and elk.
• Beer: A dark Amber Ale or a Porter complements the char from the grill.
• Starch: Roasted garlic mashed potatoes or wild rice pilaf with cranberries.
• Vegetable: Grilled asparagus or corn on the cob cooked directly on the Arteflame cooktop.

Conclusion

Mastering these Montana Wild Game Kabobs on the Arteflame Grill is a rewarding experience that connects you to the culinary traditions of the American West. The combination of the smoky fire, the savory marinade, and the high-quality wild game creates a meal that is both sophisticated and satisfyingly simple. By utilizing the unique heat zones of the Arteflame, you guarantee that every bite is tender, juicy, and full of flavor. Whether you are feeding a hungry group of hunters after a long day or simply hosting a backyard barbecue for friends, this recipe is sure to impress. Gather your ingredients, light the fire, and enjoy the authentic taste of the wild.