Hunt'n Buddy Team
Venison Souvlaki with roasted veggies
This is a quick and easy recipe that we love to make. It can me used with many cuts of wild game that typically would become tough when cooked other ways.
2 lbs venison or wild game meat (we used front shoulder chunks and some back strap pieces
1/4 cup of olive oil
1/4 cup of minced garlic
1 tbsp oregano
1 tbsp salt
1 tsp pepper
1/4 cup of white vinegar
1 lemon squeezed or 1 tbsp of lemon juice
1 gallon plastic zip storage bag
Trim all silver skin and cube meat into 1- 2 inch chunks and place in zip lock bag.
combine all ingredients into the zip lock bag and massage ensuring meat is evenly coated.
Place in fridge for at least 24 hours preferably 48 hrs.
Remove meat from fridge and assemble on skewers (if using wood skewers soak in water for 30 minutes prior to use, this will stop skewers from burning)
We have added some vegetables to this dish by simply rough cutting cauliflower, red & white onion and mushrooms. Create a pattern while assembling your skewers to keep everything uniform.
Drizzle olive oil on the assembled skewers and sprinkle with salt & pepper.
Preheat your bbq grill to med high heat or if using stovetop have a hot cast iron grill pan ready
Place skewers on the grill and let cook on both sides approximately 5 minutes on each side or until juices are clear and meat is firm but not hard to touch. (A good trick is to watch the veggies, at medium heat the veggies should cook and become soft around the same time as the meat is done)
Remove skewers from grill and let rest for 10 minutes lightly covered with foil. (Internal temp should read 135 degrees or higher)
Serve over fresh bread or pita with a side salad and quinoa.