Montana Wild Game Kabobs on the Arteflame Grill

Introduction

Grill up these mouthwatering Montana Wild Game Kabobs using elk, deer, and bison chunks on the Arteflame Grill. The high-heat center sear locks in flavors while the flat-top cooktop ensures a perfect finish. Perfectly seared, juicy, and rich in smoky flavors, this recipe brings out the best in wild game.

Ingredients

• 1 lb elk meat, cut into 1-inch chunks
• 1 lb deer meat, cut into 1-inch chunks
• 1 lb bison meat, cut into 1-inch chunks
• 2 bell peppers (red & yellow), cut into chunks
• 1 large red onion, cut into wedges
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt & pepper to taste
• Skewers

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins.
4. Light the napkins and let the fire build up.
5. Wait about 20 minutes for the grill to reach grilling temperature.

Step 2: Prepare the Kabobs

1. Thread elk, deer, and bison chunks onto skewers, alternating with bell peppers and red onion.
2. In a small bowl, mix melted butter, garlic, rosemary, thyme, salt, and pepper.
3. Brush the kabobs generously with the butter mixture.

Step 3: Sear the Meat

1. Place the kabobs onto the center grill grate at 1,000F.
2. Sear each side for about 30-45 seconds, locking in juices.

Step 4: Finish on the Flat Cooktop

1. Move the seared kabobs to the flat cooktop.
2. Cook, turning occasionally, until the desired doneness is reached.
3. Remove the kabobs when they are 15F below the target temperature.
4. Let them rest for 5 minutes before serving.

Tips

• Use metal skewers to prevent burning.
• Keep the kabobs evenly spaced to ensure even cooking.
• Monitor cooking zones on the flatter griddle cooktop for optimal heat.

Variations

1. Teriyaki Wild Game Kabobs: Marinate the meat in teriyaki sauce for an hour before grilling.
2. Spicy Cajun Kabobs: Coat the meat in Cajun seasoning for a bold, smoky kick.
3. Garlic Butter Chimichurri Kabobs: Serve with a drizzle of fresh chimichurri sauce.
4. Honey-Mustard Glazed Kabobs: Brush the kabobs with a mix of honey and Dijon mustard.
5. Greek-Style Kabobs: Add oregano, lemon juice, and feta cheese crumbles.

Best Pairings

• Grilled asparagus with melted butter
• Roasted baby potatoes with rosemary
• A bold red wine like Cabernet Sauvignon
• Fresh corn on the cob with garlic butter
• Side of warm, crusty bread

Conclusion

These Montana Wild Game Kabobs are packed with rich flavors and are perfectly cooked using the Arteflame Grill’s high-heat searing and precise cooktop. Impress your guests with this delicious wild game grilling experience!