Lucky Chucky Venison Kebabs

by John Northrup
(Tug Hill, NY)


Makes about 10 servings

2 pounds venison steak or stew meat, cube or slice thin

1 cup catsup

1 envelope onion soup mix

1 stick margarine

2 tbsp prepared mustard

1/2 cup vinegar, cidar or wine

1/4 cup sugar

1 teaspoon salt

1 teaspoon pepper


1/2 tsp rosemary

1/2 tsp caraway seed

1/2 tsp mint

1/2 tsp oregano

1/2 tsp garlic powder

1/2 tsp pepper

1/2 tsp salt

2 tbsp olive oil

Mix all sauce ingredients, simmer in pan for 10 minutes, then let cool. Mix spices separately -dry. Place meat in layers in shallow pan, cover each layer with sauce mix, sprinkle with spices. Repeat layers of meat, sauce, spices.

On top of last layer, spread a layer of olive oil. Refrigerate 3-4 days, stirring layers each day.

Cook on skewers over grill, alternating
with onion, mushrooms, peppers, zuccini, cherry tomatos, etc-your favorite veggies. Works better
to cook some veggies (tomatoes, peppers) separately, as they cook faster than meat.

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Venison Recipes Page.

Copyright © 2010-2022 New York Antler Outdoors. All Rights Reserved

Sign Up FREE!

and recieve our upcoming newsletters and other site info.


First Name

Go to my Blog


Click on the decal image below to order yours!

NYAntler Decal