Szechuan Venison Kebabs Recipe
Stuck in a rut when it comes to cooking wild game? Try this fresh recipe for Szechuan Venison Kebabs.
Szechuan Venison Kebabs served over rice and veggies. (Photo courtesy of Outdoor Edge)
August 24, 2021
By Chris Whonsetler / Outdoor Edge
Print Recipe
Do you cook the same venison dish over and over because you have the ingredients on hand, know how to make it, and most importantly, know how you like it? If this is you, I’m challenging you to break your usual kitchen routine and make this Szechuan Venison Kebabs Recipe.
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Serves: 2-4 Prep time: 20 minutes + 1-2 hours marinating time Cook time: 20-30 minutes
Ingredients:
1 pound venison 1 bell pepper 1/2 onion 1 cup rice Marinade:
2 tablespoons Chinese black vinegar 1/4 cup low-sodium soy sauce 1 tablespoon toasted sesame oil 1 teaspoon granulated sugar 2 cloves garlic, grated 2 teaspoons freshly grated ginger 1/4 teaspoon freshly ground black pepper 1/2 teaspoon ground Szechuan peppercorn (or less)
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Veggie Side Mix and Toppings:
3 tablespoons vegetable oil 4 ounces water chestnut 2 cloves garlic, minced 3 green onions, thinly sliced, plus more for serving 2 small carrots, thinly sliced 1/2 cup low-sodium broth or water 1 teaspoon toasted sesame oil 1 teaspoon Chinese black vinegar 3 teaspoon corn starch sesame seeds, for garnish Directions:
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. Cut up the venison into your preferred kebab-sized cubes.I cut my venison into 1-inch cubes. (Photo courtesy of Outdoor Edge) 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. Allow venison to marinate in the refrigerator for 1 to 2 hours. 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. Cook rice per package instructions. 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.Heat up vegetables (water chestnuts, carrots, green onions, and garlic) with the marinade. (Photo courtesy of Outdoor Edge) 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. 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 .
