Elk Kebabs Recipe

  • Elk venison – 2-3 pounds, cut in one-and-a-half-inch cubes
  • Cherry tomatoes – about 12 pieces
  • Whole mushroom caps – about 12 pieces
  • Onion, ¼ sliced – about 12 pieces
  • Green pepper – cut into two-inch pieces
  • Zucchini – sliced thick

Marinade:

  • Pure olive oil; ½ cup
  • Red wine; ½ cup
  • Lemon juice; ¼ cup
  • Salt; ½ tsp.
  • Coarse ground pepper; ½ tsp.
  • Garlic cloves; 2-3, crushed and diced
  • Worcestershire sauce; 2 tbsp.

Combine ingredients for marinade and mix well.

Add meat cubes, cover, and marinate in refrigerator for 3-4 hours or overnight.

Alternate marinated elk venison with vegetables on skewers.

Grill or broil, turning often, basting with remaining marinade for 10-15 minutes for medium-rare, or 15-20 minutes for medium.

Serve over wild rice.

Brad Frano, Staff Writer
Colorade Outdoors Magazine
IEBA 3rd Cookbook