March 9

Venison Steak Kabobs

One of my favorite ways to prepare venison is to make Venison Steak Kabobs.  This is a very easy and simple recipe that even the pickiest wild game eater will be sure to enjoy.

I start off with two 4-6 oz. venison backstrap steaks.  Cut the steaks into 1"x1" cubes (approximately 8 cubes per kabob)

Tip: I find it easier to cut the steaks into cubes if they are still slightly frozen

Marinate the steak for an hour.  I use a marinade that a friend gave me a while ago which is my favorite marinade for venison (see below), although Italian dressing could work well too.

Venison Marinade:

1/2 cup Extra Virgin Olive Oil
1/2 cup Soy Sauce
1 tsp crushed garlic
1 tsp basil
1 tsp rosemary

I then make my kabobs with our favorite vegetables: red onion, zucchini, red and green peppers, and mushrooms.  Cut the vegetables in 1" x 1/2" cubes. I alternate vegetable, steak, vegetable, steak, etc. This helps to keep the meat from getting over cooked and is aesthetically pleasing.

Cook the kabobs on the grill at medium to medium high heat (350-400F), turning once or twice, until the vegetables are cooked roughly 10-15 minutes total cooking time.  Be careful not to over cook the meat 

Tip: Use metal skewers helps to cook the meat internally as kabobs sometimes can burn on the outside and be left rare on the inside, especially on thicker cuts of meat.

Enjoy!

KK  
      

January 12

Iowa Late Season Pheasant Hunting

I was able to find one last rooster for the season in North Central Iowa. I was anxious to try a new recipe from Cabelas that I modified slightly.

After

Before

Jalapeno Pheasant Poppers

Ingredients

• 6 jalapeño peppers cut in half and seeded
  
• 1 8 ounce tub of onion and chive cream cheese
  
• 6 slices of bacon cut in half
  
• 12 thin cut filets of pheasant breast (cut just slightly larger than the pepper)
  
• Toothpicks
  

Directions

1. Cut peppers in half length-wise and remove seeds.
2. Fill the cavity of the pepper with cream cheese.
3. Place a pheasant filet on top of the cream cheese.
4. Wrap with a piece of bacon.
5. Secure bacon with a toothpick.
6. Grill at 350 degrees until the bacon and pheasant are cooked through.
7. Enjoy!

Prep TIme 30 min. Cook time ~15 min.