It’s deer season in almost every part of the country and I am constantly asked for good venison recipes. Deer can be tricky when it comes to preparing properly. I have many Emails and letters describing deer has having a “gamey” taste or being rubbery and tough. Much of this comes from the technique used to field dress the animal, not how it’s cooked. Any wild game, if not field dressed properly can take on a “gamey” taste and loose it’s flavor no matter how well it’s prepared.
Many cooks over sauce the meat or use strong seasonings to get rid of the “wild” taste. Unfortunately, the essence of the meat is lost with those tactics and the true taste of good venison is never enjoyed. Use seasonings and sauces to compliment the meat, not disguise it.
This is an easy recipe and one I use for camping and other outdoor adventures. Prep time is about 10 minutes and because it needs to marinate, it can be made well in advance.
By Shari LeGate
1 cup pineapple juice
1/3 cup brown sugar
1 clove minced garlic
½ cup soy sauce
1 – 1½ lbs boned venison, cubed
1 fresh pineapple sliced (use canned if fresh is unavailable)
4– 6 slices of thick sliced bacon, (1 slice per skewer)
To make the sauce, combine pineapple juice, soy sauce, brown sugar, ginger and garlic.
Make kabobs by alternately placing on skewers; cubed venison, bacon and pineapple. Weave the bacon on the skewer starting and ending with the bacon, placing the venison and pineapple through each weave. Place in a shallow pan and pour pineapple marinade over all the skewers. Cover and refrigerate for several hours.
Remove kabobs, reserving marinade. Place on the grill for approximately 10 minutes, turning frequently as to not scorch the bacon and brushing occasionally with sauce. Heat remaining sauce to serve with kabobs and over rice.
Serves 4 – 6. Accompanying sides dishes are wild rice and any type of in-season vegetable.
Shari is a former national shotgun shooting champion, international competitor, Women’s Shooting Sports Foundation director, NBC Olympic commentator, business owner and 2001 Shooting Industry Award winner.
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