Editor’s Note: Elite Series pro Terry Scroggins has long been known as a great cook. In this column, he shares instructions on how to cook some of his favorite foods. See his other recipes for Pork tenderloin, Tequila chicken, Mustard fried venison, Beer can chicken, Peanut butter cup pie, Smoked ribs with red pepper jelly, Shrimp-stuffed jalapeños, Crab-topped grouper, Grilled spaghetti.
Last month I showed y’all my favorite recipe for frying up fresh venison. This month, I want to show you one of my favorite recipes for venison on the grill – venison kabobs! All you need is a fresh back strap and the ingredients you see pictured and you’ll have a finger lickin’ entrée or appetizer for any occasion.
I start off using the same 1-to-1 Italian Dressing & Mountain Dew marinade I used for the Mustard Fried Venison. Follow these step-by-step instructions for a simple, yet delicious, way to cook your deer from this season!
Venison kabobs
Ingredients: One venison back strap, a couple onions, about a dozen jalepenos, bottle of Italian Dressing, 2-liter bottle of Mountain Dew, pack of maple bacon and your seasoning of choice (Lawry’s and garlic salt for me).
Tools: Grill – grill stones – pan for marinating – skewer sticks – cutting board – and a sharp knife.
Prep time: Let the meat marinate over night, or at least four hours, and then about 20 minutes of prep before you start grilling.
Cook time: Keep your grill around 325 degrees and cook seven to 10 minutes per side. Don’t overcook!
You’ll want to start out by slicing up your venison back strap into small chunks.
Then place your meat in the same marinade I used for the mustard fried venison. A 1-to-1 mixture of Italian dressing…
…and Mountain Dew. Let your venison marinate for at least four hours, but overnight is best.
Once your venison is marinated, you’ll need to get the rest of your kabob ingredients ready. Slice up a few onions in small chunks about the same size as the venison.
To prepare the jalapenos, you first need to cut the stems off and then split the jalapenos in half long ways.
Then use your knife and some running water to cut out the vein and the seeds from the center of the jalapeno. You gotta get the seeds removed or these peppers will be hotter than Florida in July, overpowering the meal with spiciness.
After your jalapenos are cleaned up, wrap your venison chunks in a slice of maple bacon.
Now you’re ready to move on to the skewer sticks.
Add your three ingredients to the skewer sticks, alternating as you go…
i.e. – jalapeno, venison, onion, repeat.
Have your grill burning at about 325 degrees and place your kabobs on the grill.
Cook your kabobs for seven to 10 minutes on each side. Be very careful you don’t overcook the meat, however, as that can make your venison a bit tough.
Just before you’re ready to flip your kabobs, add some seasoning of your choice. This time I went with some Lawry’s and a little garlic salt.
Grab the ends of your skewer sticks and flip your kabobs over, cooking both sides of your kabobs.
After another seven to 10 minutes your kabobs are ready to be taken off the grill.
Don’t let your mouth water over the food!
After they’ve cooled down a bit, you’re ready to dig in. These kabobs make great finger food at a barbecue, or as the main course of a meal.
Terry Scroggins’ column, Big Show’s Big Eats, appears monthly on Bassmaster.com. You can also find him on Twitter or Facebook.
