A friend of mine gave me a nice 4 lb. venison rump roast the other day. I haven’t hunted now for about 4 or 5 years, and I really miss having all the venison I want. Venison is so lean, and so tender if not over-cooked!
I cooked 1/4 of the roast on the smoker already by cutting it up into bite sized pieces. Back when I used to hunt regularly, one of my twin daughters, Ashley and I used to love to sit on the couch watching a movie and compete with each other over these bit-sized nuggets. For the smoked version, you can read about it in “Smoked Red Wine & Mustard Venison Bites“.
With another small part of the venison roast, I decided to make some kebobs. Plus the fact that I love grilled veggies and fruit! Pineapple especially tastes so sweet when it’s grilled.
Grilled Venison Kebobs
Note: I used 12 pieces of venison because my venison supply is very low, you may want to use more if you have more. Make enough for the entire neighborhood!
(Approximately 12) 1 inch square pieces of venison
red bell pepper
green bell pepper
1) Cut all the ingredients into 1 inch square pieces. Of course, you only need to cut enough to fill between the pieces of venison you’re using.
2) Thread them onto the skewers and set aside.
2) Get the grill going. You’ll want a low to medium hot grill for this. You don’t want to scorch the fruit and veggies before the meat cooks.
3) Cook until the venison is just done. You don’t want to over-cook venison, or it will get dry and tough on you in a hurry. Remember, venison is very lean.
These turned out so nice and tender, and the peaches and pineapple were especially tasty grilled!