Patterned after Peruvian kebabs with beef hearts
Cut venison meat into 2- to 3-inch cubes from either a round roast or loin (backstrap). Mix meat and all ingredients and put into a covered dish to marinate overnight.
Grill on medium to high heat until inner meat temperature is at your preferred setting (130-135 degrees for medium rare).
Can also be made into kebabs by adding onions, peppers, potatoes, tomatoes or mushrooms between the meat on the skewers.
Sonja Sommerfeld | TPWD
More Hunters Ed!
» Like this story? If you enjoy reading articles like this, subscribe to Texas Parks & Wildlife magazine.