Szechuan Venison Kebabs Recipe

1. Whisk all of the marinade ingredients in a medium bowl until well incorporated. The Szechuan peppercorns I bought were whole, so I had to grab my mortar & pestle and grind them down. A note on Szechuan peppercorns: They literally make the mouth tingle and if you have too much, your mouth might go numb! If you aren’t familiar with this spice, take it easy and use less than 1/2 teaspoon. Like salt, you can always add more later on, but it's damn near impossible to take it out.
2. Cut up the venison into your preferred kebab-sized cubes.
   
   

   

3. Place the venison cubes into a zip-top plastic bag, add 1/2 of the marinade, and seal up the bag while letting out as much air as you can.
4. Allow venison to marinate in the refrigerator for 1 to 2 hours.
5. Once the venison has finished marinating, place the venison cubes onto kebab skewers with the bell pepper and onion. Place kebabs in the refrigerator until you are ready to throw them on the grill.
6. Cook rice per package instructions.
7. For the veggie side mix, heat up the oil in a skillet. Throw the vegetables (bonus points if ingredients come from your garden!) into the heated pan and cook until fragrant. Add in the broth and other 1/2 of the marinade to the skillet. Once incorporated, slowly sprinkle in the corn starch to thicken up the mixture.
   
   

   

8. While the side mix is thickening up, grill your kebabs over direct high heat to your liking. About 2-3 min on each side should be plenty for a medium-rare. Tip: If you like your vegetables cooked well and not a bit crispy like I do, separate your kebabs and cook only meat on one and only vegetables on the other. Start with the vegetables and add your meat to the grill once your veggies are getting where you like them.
9. Recommended plating is a good helping of rice, layer with a kebab, add a good helping of the side mix (on the side or on top, your call), sprinkle on some green onion, and finish with a dusting of sesame seeds.

This Szechuan Venison Kebabs Recipe is courtesy of Chris Whonsetler (fromfield-totable.com) and Outdoor Edge. For more delicious recipes, visit the “Wild Game Wednesday” blog on the Outdoor Edge website.