With hunting season fast approaching, now is the time to start making room in the freezer for new meat, and wild-game kebabs are just what the doctor ordered. These tasty meals on a stick work with any wild-game meat, and they taste terrific.
by Tiffany Haugen
Regardless of the meat you have available, be it deer, elk, bear, wild boar, ducks, geese, turkey, or upland birds, kebabs can be customized to please any eater. This recipe used venison and turkey, but a mix of any wild game meat works well.
When using multiple meats, try marinating them in separate brine to enhance the flavor of an all-meat kebab. Many fruits and vegetables taste great when paired with wild game on a kebab and need no extra seasonings. Get creative! Don’t be afraid to experiment, then throw some kebabs on the grill and enjoy this tasty summer meal.
Wild Game Kebabs
- 1 pound venison (or any big game)
- 1 pound wild turkey breast (or any game bird)
- 1 onion
- 1 bell pepper
- 1/2 pineapple
Venison Marinade
- 2 tablespoons raspberry balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Wild Turkey Marinade
- 1/3 cup orange juice
- 2 tablespoons soy sauce
- 2-3 cloves minced garlic
- 1/2 teaspoon red chili flakes
Chop both the venison and wild turkey breast into bite-sized chunks. Place the venison in a medium-sized bowl, add Venison Marinade ingredients, and stir well. Cover and refrigerate for six to 12 hours. Place wild turkey in another medium-size bowl, add Wild Turkey Marinade, and stir well. Cover and refrigerate six to 12 hours.
Prepare onion, bell pepper, pineapple, and any other desired kebab additions by chopping them into bite-sized chunks. When ready to assemble kebabs, drain and discard meat marinades and thread meat, fruits, and vegetables onto the skewers. Let the meat sit at room temperature for 10 to 15 minutes before grilling.
Heat the grill to medium-high heat. Lubricate the grill grates and place kebabs a few inches apart. Close the grill and cook for two to three minutes. Carefully turn kebabs every few minutes for even cooking on all sides.
Meat Care Tip: If you didn’t get rid of all the bloodshot and silver skin before freezing your wild game, do it before cooking. Any remaining blood will result in a wild flavor, while any remaining sinew or silver skin will make the meat tough. Wild game, even game birds, can get a bad rap for being gamey-tasting. It all comes down to proper field care and ensuring the meat is clean before freezing and especially cooking it.
Note: For signed copies of Tiffany Haugen’s popular books, Cooking Big Game, and Cooking Game Birds, visit scotthaugen.com.
