Grilled Venison And Vegetables
Juicy venison chunks paired with vibrant vegetables and a tangy marinade make for a flavorful, hearty grilled dish perfect for outdoor gatherings and game lovers.
Ingredients
- 1/2 cup red wine vinegar ⓘ
- 1/4 cup honey ⓘ
- 1/4 cup soy sauce ⓘ
- 2 tablespoons ketchup ⓘ
- dash of pepper ⓘ
- dash of garlic powder
- 1 1/2 pounds boneless venison steak, cut into 1 1/4 inch cubes ⓘ
- 8 to 12 cherry tomatoes ⓘ
- 8 to 12 fresh mushrooms (optional) ⓘ
- 1/2 medium green or red sweet pepper, cut into 1 1/2 inch pieces ⓘ
- 1 to 2 small zucchini, cut into 1 inch chunks ⓘ
- 1 large onion, cut into wedges ⓘ
Instructions
- In a glass bowl or plastic bag, combine red wine vinegar, honey, soy sauce, ketchup, pepper, and garlic powder; set aside 1/4 cup marinade.
- Add venison cubes to the bowl or bag, stir or shake to coat, then cover and refrigerate for 4 hours.
- One hour before grilling, toss cherry tomatoes, mushrooms (if using), sweet pepper pieces, zucchini chunks, and onion wedges with 1/4 cup marinade.
- Drain meat, reserving marinade. Thread meat and vegetables alternately on skewers.
- Brush the skewers with the reserved marinade.
- Grill over medium hot coals, turning and basting often for 15 to 20 minutes or until meat and vegetables reach desired doneness.
Tips & Substitutions
For optimal flavor, marinate the venison overnight if possible. If you don’t have red wine vinegar, apple cider vinegar is a good substitute. Consider adding bell peppers in varying colors for visual appeal. Ensure even cooking by cutting vegetables to similar sizes, and feel free to swap out the zucchini for summer squash or asparagus.
Serving Suggestions
Serve the grilled venison skewers alongside a fresh salad or over a bed of rice for a complete meal. They pair beautifully with a tangy dipping sauce or a side of roasted potatoes. For a delightful contrast, consider serving with a chilled cucumber salad or a fresh batch of Easy Pigs In A Blanket for a fun gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place skewers on a grill or in a preheated oven at 350°F for 10-15 minutes, turning occasionally, until heated through. This method helps maintain the texture of the meat and vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Venison And Vegetables contains roughly 1070 calories, with 19g protein, 176g carbohydrates, and 38g fat. It is an excellent source of vitamin D (223% of the Daily Value), potassium (43% of the Daily Value), and vitamin C (42% of the Daily Value). Note that it is relatively high in sodium, at 2732mg per serving (119% 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 a different type of meat for this recipe?
Absolutely! While venison adds a unique flavor, you can substitute it with beef, chicken, or pork. Adjust the marinating time based on the meat's tenderness; for instance, chicken may only need 2 hours, while beef can soak up flavors for 6 hours.
What if I don’t have skewers?
If skewers aren’t available, you can grill the venison and vegetables directly on a grill pan or use a grill basket. Just be sure to cut the vegetables into smaller pieces to prevent them from falling through the grates.
How do I know when the venison is cooked properly?
Venison is best served medium-rare to maintain its tenderness, which is around 130-135°F. Use a meat thermometer to check the internal temperature. If you prefer it more done, aim for medium at 140-145°F, but be aware that overcooking can make it tough.
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).