Grilled is probably my favorite way to eat venison. Don’t get me wrong, I really like fried venison too (especially when I’m not the one cooking it) but grilled venison taste very similar to steak. Venison is very lean meat so this recipe gives it a lot of flavor. I promise you this will be one of the best things you have eaten in a long time. And if you think you don’t like venison then try this, because I’m pretty sure it will be a game changer for you!
When you get your venison be sure to remove all the fibrous skin that covers it. If you don’t remove this thin skin it will make your venison very tough so it’s important to remove it. Once that is removed you should have a piece of lean red meat. Cut the meat into cubes about an inch wide and a half-inch thick. You don’t want the pieces so big that they’re not going to cook evenly. Another tip I forgot to mention is about the skewers. If you have purchased wooden skewers you should soak them in water for about 20-30 minutes. This helps prevent the skewers from burning while you’re grilling. 🙂
Before you chop your veggies you are going to need a package of bacon. Line a cookie sheet with foil, cut your bacon in half (I do this while it’s still in the package), then line the half pieces up on the foil-lined pan. It doesn’t matter if they overlap a little since we are going to only slightly cook them (and we all know that bacon shrinks!) Turn on your oven’s broiler and place the pan of bacon on the top rack. Let the bacon cook for 2-3 minutes, be sure to keep your eye on it because it can easily burn. Remove from oven being careful not to spill the bacon grease, turn all the bacon strips over and return it to your oven. Let it cook for a couple of minutes more, you want the bacon to begin to cook slightly. Remove and let it be cooling while you finish the rest of the vegetable prepping.
You will want to have green and red bell peppers because the combination adds lots of flavor and color. You will also want some onions. The number of peppers and onions is really going to depend on the amount of skewers you plan to make which also relates to the amount of meat that you have on hand. Usually you can place about four to five pieces of meat on each skewer if you’re adding the peppers and onions in-between like we do. Allow an average of two skewers per person. Chop the peppers and onions into one inch squares so they will easily slide on your skewer.
Once you have all the venison, peppers, and onions chopped ready to go wrap each piece of venison with one piece of bacon. Remember the bacon should have been cut in half which means it should easily wrap your individual venison squares. Then slide the bacon wrapped venison on to your skewers piercing them in the center. Add red and green bell peppers along with onions threading them on the skewer. Continue threading the venison, peppers, and onions until your skewer is full. Be sure to leave about an inch to an inch and half at the end for holding the skewer. You can also add black olives or any other vegetables that you may like. Once you have all your skewers threaded I recommend placing them on a foil lined cookie sheet for easy clean up. Heavily season the venison skewers with Kosher Salt, Creole Seasoning, Weber Steak and Chop Seasoning, and Pepper rotating to cover all sides.
Cooking Grilled Venison
Have your grill very hot when you are ready to cook the skewers. We only cook the skewers 2-3 minutes per side because you do not want to over cook them. You can cook them less time for more rare meat or a little longer for more well done. Watch as you’re cooking because if your grill is like ours, some areas of the grill cook faster than others. If that’s the case you may need to move the skewers to different locations throughout the cooking process. When the meat is cooked to your preference remove from heat and serve. We usually eat ours with a really good salad, it makes a great meal!
Printable Recipe for Grilled Venison
Below is the printable recipe for Grilled Venison. If you enjoyed this then you should sign up for my personal newsletter and receive even more helpful information. I would love to have you become part of our family. Hope you enjoy the recipe it’s one of our family’s favorites! 🙂
Till Next Time,
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- 1-2 pounds Venison, cleaned
- 1 pound Bacon
- 1-2 each Green Bell Pepper
- 1-2 each Red Bell Pepper
- 1-2 each Onion
- Skewers Wood or Metal
- Kosher Salt
- Creole Seasoning
- Weber Steak and Chop Seasoning
- Place wooden skewers in water to soak for 20-30 minutes.
- Thoroughly remove the fibrous skin from the venison with sharp knife.
- Cut venison into one inch by one-half inch cubes.
- Cut bacon slices in half.
- Place bacon on a foil lined cookie sheet.
- Broil bacon for approximately 3 minutes, turn over each piece, broil another 1-2 minutes.
- Wash and chop bell peppers into one inch cubes.
- Peel and chop onion into one inch cubes.
- Remove skewers from water.
- Wrap each piece of Venison with the half slice of partially cooked bacon, thread on skewer.
- Thread green, red bell peppers, and onions,
- Continue sequence: Venison, Peppers, Onions, Venison, Peppers, Onions, etc. until skewer is nearly full. Leave about a one to one and half inch space at the end of skewer.
- Place all completed skewers on a foil lined cookie sheet.
- Heavily season all sides of skewers with Kosher Salt, Creole Seasoning, Weber Steak and Chop Seasoning, and Pepper.
- Grill on High heat for approximately 2-3 minutes per side.
- Serve with salad or rice. Enjoy!