Wisconsin Kabobs are venison kabobs brined in a sea salt brine, marinaded in soy sauce and olive oil, sprinkled with seasoning, drizzled with honey mustard, and perfectly grilled with your favorite fruits and veggies.
I love grilling food, especially venison. I’ll eat it anyway it’s fixed, but the grill and crockpot are my two favorites ways to fix venison. That is until I get a smoker and then I’ll probably be saying the smoker is my favorite way to fix venison. Oh, and I love using a cast iron skillet, too.
I haven’t had shish kabobs in quite a while, but I love them. They are so versatile–You can create a million and one different recipes with them and they are so easy and quick to make. I mean, what’s not to like about a shish kabob? I even love saying “shish kabob” and yes, I know I’m childish, but it doesn’t take much to amuse me.
I got this lip-smacking recipe from my friend Jeff Vance of Bucks of Wisconsin, hence the name “Wisconsin Kabobs.” I have followed him on social media for a long time now and he’s always fixing delicious looking recipes, so I was very happy when he agreed to do a guest post for me.
This is an awesome recipe! If you have a garden you could add whatever veggies you have on hand and basically, your whole meal would be something you provided for yourself instead of being store-bought.
- 3 lbs of venison, cubed
- Desired fruits and veggies, cubed and coated in olive oil
- Honey mustard
- Sea salt (4 Tbsp. sea salt per 1 quart of water)
- 1/2 tsp. table salt
- 1/2 tsp. sugar
- 1/2 tsp. paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/4 cup of soy
- 2 Tbsp. of olive oil
- Cube the venison into small cubes. Mix water and sea salt and let the venison sit in the brine for 30 hours.
- Drain and rinse the venison from the brine. Mix together 1/4 cup of low sodium soy and 2 Tbsp. of olive oil and marinade the venison for six hours.
- Soak the skewers for two hours before using them.
- Chop the desired fruits and veggies and coat them well in olive oil and place the venison, veggies, and fruits on the skewers with space in between each item.
- Mix salt, sugar, paprika, onion powder, garlic powder, and black pepper in a bowl and sprinkle the seasoning onto the shish kabobs as desired.
- Then drizzle honey mustard on each individual skewer as needed.
- Place on preheated medium-high heat grill, with some space between each kabob so they can get done evenly.
- You’ll want to grill them for about 8-10 minutes depending on how done you want them and turning only as needed.
- Remove from the grill and devour!
I normally provide nutrition facts, but I don’t know what fruits and veggies you’ll be using or if you’ll put the same amount of meat and veggies on each skewer, or if you’re like me you might make each skewer a little different because not everyone likes the same things, etc… so I will leave that to you if you desire.
MyFitnessPal.com is a great tool to use for calculating the facts. You just simply enter in all of the ingredients and how many are being served and they calculate it for you. It’s really easy. However, I will still give you some tips to make this recipe more diet-friendly.
To make Wisconsin Kabobs more diet-friendly…
- Wisconsin Kabobs are pretty diet-friendly already, but if you need to watch your sugar and carbs you can make sure you are using the right veggies and fruits–or maybe even leave off the fruits. Tomatoes, cucumbers, white mushrooms, onions, peppers, and zucchini are great choices.
- If you need to cut calories and fat, you could skip the step of using honey mustard, but it’s not going to make that much of a difference, so I say leave it on.
- Whatever you decide, you can calculate the nutrition facts at myfitnesspal.com
Thank you so much for sharing your recipe with Deer Recipes Jeff! We appreciate you very much! As a sweet deal from Jeff, you can use code “deer” at checkout and save 20% on your entire order at Bucks of America. They have some sweet apparel and decals!