Venison to please the masses
Venison backstraps and tenderloins are easy enough, and when cooked correctly, should please anyone lucky enough to pull up a chair at the dinner table. The chunks of meat that come off of the front shoulders or those smaller mystery muscles throughout the hindquarters can present more of a culinary challenge.
One of the things I like to do with them, especially in the summer, is make shish-kabobs for the grill. Provided they are cut into about an inch square, those smaller bites of steak are perfect. If you’ve got enough of them, it’s simply a matter of rounding up some cherry tomatoes, button mushrooms, peppers, onions, and anything else you’d like to add. Depending on the crowd, I often use chunks of pineapple as well.
The key to making this meal a success is to ensure that all of your ingredients are similarly sized. And to prevent starting tiny fires with the wooden skewers, soak them in water for a few hours before putting the shish-kabobs together. This will keep them from charring too quickly while cooking.
I like to brush each shish-kabob with olive oil before placing it on the grill. And then I season each with salt and pepper or some of the commercially available grilling seasoning. They are simple and delicious and not only a good thing to make on a lazy summer afternoon, but also an excellent meal to prepare before a hunting trip where you’ll have access to a grill.