Glen and I had a nice venison loin that we needed to decide how to cook. After looking around both online and in some cookbooks we finally decided on the marinade recipe. It came out of one of my cookbooks, Barbecue Nation by: Fred Thompson, (not the actor/senator). I made the marinade and introduced it to the venison last night so they could get nice and acquainted. It turned out so yummy! The meat was so tender and paired with bell pepper, mushroom and bacon….well, how can you go wrong?
These weren’t kebobs in the traditional sense. They were half a piece of bacon wrapped around a piece of marinated venison loin, bell pepper chunk and half a crimini mushroom secured with a toothpick and grilled.
Petey felt it was his duty to guard the grill. Doesn’t he look so refined with his legs crossed?
Here is the recipe for the venison kebobs.
From: Barbecue Nation by: Fred Thompson
¾ cup canola oil
1/3 cup cider vinegar
1/3 cup soy sauce
¼ cup Worcestershire sauce
3 tbsp lemon juice
1 tsp dry mustard
¾ tsp dried parsley flakes
1 tsp pepper
1 tsp garlic powder
1 garlic clove crushed
¼ cup bourbon
2 pounds boneless venison loin
2 green peppers, seeded and sliced into thick strips
2 large Portobello mushrooms, sliced
1 pound bacon, cut in half
1. Combine the marinade ingredients in a blender or food processor. Blend on high for 1minute.
2. Cut the venison into ½ inch wide strips and place in a zip lock bag. Pour over the marinade, seal the bag, squish everything around to coat, and let marinate overnight in the refrigerator.
3. Remove the venison from the marinade, keeping the marinade. Take a piece of venison, a piece of bell pepper, and a slice of mushroom and wrap it with a bacon strip. Secure with a toothpick. Place these “kebobs” back in the marinade for another 30 minutes at room temperature.
4. Meanwhile, light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface.
5. Remove the kebobs from the marinade, discarding the marinade. Place them in the grill and cook, turning just once, for a total of 5 to 8 minutes.