Email to Cat      

Venison: Grilled Hoisin-Marinated Venison Kabobs

Source of Recipe


Shirley Wentle



List of Ingredients



• ½ cup hoisin sauce
  
• 3 Tbsp rice vinegar
  
• 2 Tbsp soy sauce
  
• 2 Tbsp minced garlic
  
• ¼ cup minced scallions, including green parts
  
• 1 Tbsp honey
  
• ½ tsp salt
  
• 3 Tbsp olive oil
  
• 1 boneless venison strip loin, 2½ to 3 pounds, well-trimmed, silver skin removed
  
• Vegetables for skewers (i.e., new potatoes, bell pepper, onions, etc.)
  






Instructions



1. Whisk together hoisin, vinegar, soy sauce, garlic, scallions, honey, salt and oil, and scrape into a large resealable plastic bag. Add venison and seal, turning to coat evenly. Marinate in refrigerator for at least 4 hours.
   
   
2. Remove venison from refrigerator and return to room temperature before cooking.
   
   
3. Light a gas or charcoal grill and heat to medium.
   Skewer meat pieces with vegetables and grill for 15 minutes per side, turning once, for medium-rare.