Venison Kabobs with Sweet and Smoky Sauce

Recipe View In a large bowl, whisk together the minced onion, dry mustard powder, black pepper, red pepper flakes, and brown sugar. (2 minutes)

Recipe View Add the crushed garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree to the bowl. Mix thoroughly until well combined, creating a rich marinade. (3 minutes)

Recipe View Gently toss the venison cubes with the prepared marinade, ensuring each piece is well coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or preferably overnight, to allow the flavors to fully penetrate the venison. (5 minutes)

Recipe View Preheat your grill to medium heat, ensuring the grates are clean and lightly oiled to prevent sticking. (10 minutes)

Recipe View Thread the marinated venison pieces onto the soaked bamboo skewers, alternating with colorful red bell pepper, yellow bell pepper, red onion, halved mushrooms, and juicy cherry tomatoes. Create visually appealing and evenly distributed kabobs. (20 minutes)

Recipe View Carefully place the assembled kabobs on the preheated grill. Grill for approximately 15 minutes, turning occasionally, until the venison is cooked through and no longer pink on the inside. The vegetables should be tender-crisp and slightly charred. (15 minutes)

Recipe View Alternatively, the kabobs can be baked in a preheated oven at 425°F (220°C) for about 10 minutes, or until the venison is cooked to your liking. (10 minutes)

Recipe View Remove the Venison Kabobs from the grill or oven and let them rest for a few minutes before serving. Garnish with fresh herbs, if desired, and enjoy the delightful combination of sweet, smoky, and savory flavors.