Recipe: Venison Skewers with Roasted Red Pepper Sauce

Recipe: Venison Skewers with Roasted Red Pepper Sauce
Serve these venison skewers at a summer cookout or at your next party. (Photo courtesy of Scott Leysath)

erve these venison skewers at a summer BBQ or at your next party. (Photo courtesy of Scott Leysath) Serve these venison skewers at a summer cookout or at your next party. (Photo courtesy of Scott Leysath)

The roasted red pepper sauce in this venison skewers recipe adds a kick of spice and a whole lot of flavor to your summer grilling


By: Scott Leysath



Scott Leysath, professional chef and host of The Sporting Chef on Sportsman Channel is always cooking up tasty wild game and fish recipes. From dungeness crab cakes to these venison skewers with roasted red pepper sauce, Scott's recipes will motivate you to get cookin'!


Serves: 4
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes


Venison Skewers Ingredients:

  • 2 ½ pounds of trimmed venison from backstrap, tenderloin or hindquarter
  • ⅓ cup of olive oil
  • ¼ cup of balsamic vinegar
  • 1 tablespoon freshly ground pepper
  • 1 teaspoon kosher salt
  • 2 tablespoons whole grain mustard
  • 3 tablespoons of fresh rosemary leaves, minced
  • 4 cloves of fresh garlic, minced

Roasted Red Pepper Sauce Ingredients:

  • 1 cup roasted red bell peppers
  • 1 teaspoon Tabasco hot sauce
  • 1 cup sour cream
  • Pinch of salt

Directions:

1. Soak skewers in water for 30 minutes.

2. Slice meat across the grain into 1/4-inch thick strips. In a medium bowl, prepare marinade by whisking together olive oil with remaining ingredients. Place meat in marinade and toss well to coat. Refrigerate for 2 to 6 hours, turning meat 3 or 4 times while refrigerated.

3. Combine red pepper sauce ingredients and blend well.

4. Remove meat from marinade and place on skewers. Place skewers on a well-lubricated white-hot grill for 2 minutes per side or until cooked to desired doneness. Serve with red pepper sauce.

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