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Author Topic: Venison kabobs  (Read 1103 times)

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Offline Weekend_Sawyer

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Venison kabobs
« on: July 09, 2012, 03:07:44 PM »

 I am almost out of venison roasts but I have a lot of stew meat, lots. Most of the guys at deer camp leave me their shoulders and I trim them out and freeze them for stews. I have had a hankering for grilled venison so I took out a bag of stew meat and trimmed the pieces real good, marinated them in olive oil, salt, pepper, garlic and a good splash of teriyaki sauce. Stuck them on bamboo skewers and man they came out good. I just finished up the last few today for lunch. They were accompanied by a couple of veggie skewers.  Will defiantly be doing this again.
Imagine, Me a Tree Farmer.
Jon, Appalachian American Wannabe.

Offline moosehunter

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Re: Venison kabobs
« Reply #1 on: July 18, 2012, 06:27:08 PM »
We call them "speedies". I'll try to get my bride to part with the recipe. They are awsome.
"And the days that I keep my gratitude
Higher than my expectations
Well, I have really good days".    Ray Wylie Hubbard

Offline Weekend_Sawyer

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Re: Venison kabobs
« Reply #2 on: July 18, 2012, 07:56:21 PM »

 Yea, we have had them twice now, last time 2 of my brothers just kinda showed up  ::)
Imagine, Me a Tree Farmer.
Jon, Appalachian American Wannabe.

Offline moosehunter

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Re: Venison kabobs
« Reply #3 on: July 23, 2012, 03:14:24 PM »
They could probubly smell them!

Have I missed the "2012 bike trip thread"?
"And the days that I keep my gratitude
Higher than my expectations
Well, I have really good days".    Ray Wylie Hubbard

Offline Weekend_Sawyer

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Re: Venison kabobs
« Reply #4 on: July 23, 2012, 03:20:43 PM »
No, but thanks for asking, the 2012 Jon and Diane bike trip will be this fall.

I have taken a few nice rides this year but the upcoming fall trip will be the longest, not ever, just this year.
 8)
Jon
Imagine, Me a Tree Farmer.
Jon, Appalachian American Wannabe.


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