Seasoned Venison Kabobs Recipe #364981
Easy meal for venison roast or backstrap
50 min | 30 min prep
SERVES 4 -6
- 1 1/2-2 lbs venison roast or tenderloin
- 12 ounces thick sliced bacon
- 1 cup worcestershire sauce
- 1/4 cup soy sauce
- 1 tablespoon A-1 Steak Sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon celery salt
- 1 teaspoon fresh ground pepper
- 1 large onion
- 2-3 large potatoes
- Cut meat into bite size squares. Sprinkle with meat tenderizer.
- In a bowl combine all seasoning ingredients, mix well.
- Put cut meat in marinade mixture, cover, and refrigerate for at least 3 hours. I like to marinade overnight for best flavor.
- When your are ready to load your skewers, Cut up potatoes and onion into same bite size pieces. I sprinkle my potatoes with a french fry seasoning salt. Cut bacon strips in half.
- Wrap each piece of meat with a slice of bacon and stick on skewer, then add a piece of potato, and onion. Continue alternating ingredients until skewers are loaded.
- Grill on Med. - low heat until meat is done and potato has reached desired tenderness. About 20 minutes. Turning skewers to grill both sides.
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5 stars