Fajita Kabobs by Chef Eileen Clarke
Looking for a recipe that makes a tough cut of meat something worth savoring? Try this brine/marinade for venison kabobs. Not only will your meat be more tender, but the seasoning in the brine will make it taste great too. The recipe works for elk, caribou, moose, antelope, bison and we've heard it rocks wild sheep meat too!
2 lbs venison steaks, cut into 2” chunks
4 Cups water
2 Tablespoons kosher salt
2 Tablespoons brown sugar
1 Tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
½ teaspoon garlic powder (not garlic salt!)
½ teaspoon red onion flakes
Put all the meat and brine ingredients in a gallon sized re-sealable bag and chill 24 hours in the fridge.
Assemble kabobs while the grill preheats to medium hot (about 450 degrees F)
If using wooden skewers, soak them in warm water up to 30 minutes to prevent burning during the grilling process.
2 Red sweet bell peppers, cut into chunks
1 Yellow or sweet onion, cut into chunks
Drain brine from meat
Thread the veggies and the meat alternately on the kabobs.
Cook about 10 minutes, total, turning once until medium rare. Serve hot with potato salad.
For more on game care and cooking, check out Eileen Clarke’s bullet-to-fork big game cookbook, Slice of the Wild. And if that isn’t enough, there’s Sausage Season: Making Your Wild Meat Wildly Amazing and other game cookbooks. Available only at www.riflesandrecipes.com or 406-521-0273.
Find more tasty recipes for preparing your fish and game from the Outdoor News "Taste of the Wild" here: https://www.outdoornews.com/Cooking/
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