Deer Shisk-Kabobs
Deer Shish-Kabobs feature tender marinated deer backstrap wrapped in bacon, grilled to perfection with rich flavors of Italian dressing, wine, and aromatic herbs, ideal for hearty outdoor meals.
Ingredients
Instructions
- Marinate the deer backstrap with Italian dressing, wine, water, pepper, bay leaves, thyme, and mustard seed for 24 hours.
- After marinating, insert slices of garlic into the roast.
- Rub the roast with salt.
- Cook the roast in a 350°F oven.
- Baste with marinade drippings until the roast is browned and tender.
- Place the roast on a hot platter.
- Add a glass of current jelly, 1/2 cup sour cream, and 1 tablespoon brandy to the drippings.
- Stir over high heat until the mixture thickens.
- Garnish the roast with orange strips or slices and spiced pears.
Tips & Substitutions
For enhanced flavor, consider adding a splash of Worcestershire sauce to the marinade. If you don't have dry red wine, beef broth can be a good substitute. Using thick-cut bacon not only adds flavor but also helps keep the meat moist. Make sure to soak your toothpicks beforehand if grilling to prevent burning.
Serving Suggestions
Serve the shisk-kabobs alongside roasted vegetables or a fresh salad for a complete meal. They pair wonderfully with a side of Pancit Noodles for a fusion twist. You can also offer dipping sauces like garlic aioli or a spicy mustard to complement the flavors.
Storage & Reheating
Leftover deer shisk-kabobs can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes or until heated through. Avoid microwaving as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of Deer Shisk-Kabobs contains roughly 197 calories, with 6g protein, 15g carbohydrates, and 13g fat. It is a good source of protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use another type of meat for this recipe?
Yes, you can substitute the deer backstrap with beef or pork tenderloin. Just adjust the cooking time based on the type of meat, as different meats cook at different rates.
How do I ensure the meat remains tender?
Marinating the meat for a full 24 hours is key to keeping it tender and flavorful. Additionally, basting with the marinade while cooking helps maintain moisture.
What should I do if I don't have zesty Italian dressing?
If zesty Italian dressing isn't available, you can create a quick substitute by mixing olive oil, vinegar, garlic, and Italian herbs. This will provide a similar tangy flavor to the marinade.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).