Published: July 12, 2012 in Cookin' on the Wild Side
By: Chef Tim
There are many ways to prepare the results of venison taken from the field. No doubt each of you has your favorite method. But, I have found the one that has found favor with most everyone is the kabob way.
First and foremost, of course, is how youíve prepared the meat before you even cook it.
Marinades are an excellent way to add flavor and tenderize the meat. Two marinades that work well are vinegar or your favorite soda pop. Yes, I said soda.
Both vinegar and soda will tenderize the meat. The acid in the soda breaks down the fibers in the meat and the sugar in the soda adds a bit of sweetness. Of course, a hint of the flavor of the soda transfers to the meat, hence, use whatever flavor you prefer. Just remember that you need to use the ďleadedĒ version (full strength) and not the diet version of the soda pop.
To prepare the meat, you need to cut it into sizable chunks about an inch think -- slightly larger or small wonít matter. Be sure to cut the meat across the grain of the muscle fibers and not with them.
Marinade the meat from between 4 and 24 hours. The longer you marinade the more flavor the meat picks up from the source of your marinade. Next, start your grill and set to medium to medium high heat. For a charcoal grill, just get the coals to a heat where you can only hold your hand above the coals for about 3 seconds.
The meat is ready. Now is the time you may add your favorite veggies or fruit. Some like the traditional bell pepper and onion slices (or wedges) while others will add tomato or apple or pineapple slices.
Place the meat and other items in an alternating fashion on the kabob skewers. When that is done, you may want to sprinkle the kabobs with your favorite seasonings. A good one is simply salt, pepper and garlic powder.
Place the kabobs on the grill and wait 7 minutes. At the 7-minute mark, rotate the kabobs 180 degrees by turning them over. Wait 7 more minutes and then remove from the grill.
The meat should be somewhere between medium rare to medium well depending on the heat of your grill and the thickness of your meat. For venison, you donít want to over cook it. Medium rare to medium should be perfect.
Be sure to prepare about twice as much as you think you need to feed your crowd. Itís amazing how fast it goes.
Chef Tim reminds readers that consuming raw or uncooked food can be harmful to your health, and increase your chances of acquiring a foodborne illness.