by Bobbie Jo Wasilko
He Hunts She Cooks
This is hands down my favorite shish kabob made my way, so I decided to name it after myself. lol For the best flavor, marinate the venison no less than 24 hours. I suggest you use a dry aged top butt or backstrap for the most tender cut and cook it no more than rare to medium-rare.
Prep Time: 24 hr 30 min
Cook Time: 3 min
Total Time: 24 hr 33 min
- 3 lbs. Dry Aged Venison Top Butt or Backstrap (substitute elk, moose, antelope)
- 2-8 oz. Packages Whole White Mushrooms
- 2 Large White Onions
- 4 Sweet Bell Peppers (red, yellow, or orange)
- 1-1/4 cups Olive Oil
- 1/2 cup Soy Sauce
- 1/3 cup Lemon Juice
- 2 tbs. Minced Garlic
- 2 Bay Leaves
- 1 tsp. Black Pepper
- Cut top butt or backstrap into 2 inch pieces and place in a large zip lock bag.
- Add whole mushrooms to the bag.
- Add the olive oil, soy sauce, lemon juice, garlic, bay leaves and pepper, and seal closed.
- Place the bag in a large bowl (in case the bag leaks), and refrigerate no less than 24 hours.
- The next day, remove the meat/mushrooms from the fridge 1 hour before grilling.
- Cut up the bell peppers, and onions into 2 inch pieces.
- Soak wooden skewers (if using), in warm water for 30 minutes.
- Skewer the meat, mushrooms, peppers and onions alternating between the meat and vegetables.
- Place on a hot grill and cook for no more than 3 minutes (or rare to medium-rare).
- Serve with rice flavored with cumin powder or other side dish of your choice.