The TenPoint Table: Cajun Vension Kabobs with Brad Fenson/ January 31st, 2022
Cajun Venison Kabobs with Brad Fenson
Kebabs are a well-known Middle-eastern dish made with ground meat. Variations of the recipe include the kabob, which refers more to grilled meat, including larger pieces of sirloin or other prime cuts. Venison makes fantastic kabobs, skewered and cooked with various hearty vegetables or fruit.
Use marinades and spices to customize cooking to different styles or themes, including Cajun or Creole from Louisiana. Add more spice to kick it up a notch, or enjoy them on your own Scoville scale of palatability.
- 2 lbs venison sirloin steak
- 1 cup spicy tomato garden cocktail juice or Bloody Mary mix
- 1 Tbsp Worcestershire sauce
- 1 ½ Tbsp lemon juice
- 1 ½ Tbsp olive oil
- 2 cloves garlic, minced
- 2 tsp Cajun seasoning blend (Hi Mountain or Bearded Butcher)
- ¼ tsp ground thyme
- 1/8 tsp black pepper
- 1 red onion, cubed
- 12 mushrooms
- 1 sweet red pepper, cubed
- 1 apple (optional), cored and cubed
- ¼ cup olive oil
- Salt & pepper
- Mix the garden cocktail juice, Worcestershire, lemon, oil, garlic, Cajun seasoning, thyme, and black pepper in a bowl to make the marinade.
- Cut the venison sirloin into 1 ½-inch pieces ¾ of an inch wide, and place in a sealable bag or container. Pour the marinade over the meat and set it in the fridge for three to four hours. Remove from the fridge and allow the meat to warm to room temperature for one hour.
- Cube the onion, peppers, and apple into ¾-inch pieces, approximately the same size as meat cubes. Place the vegetables in a sealable bag or container and pour the olive oil over the top. Season with salt and pepper to taste, and toss to coat.
- Thread the meat, interspersed with onion, mushroom, pepper, and apple. If using bamboo skewers, soak for 30 minutes ahead of time.
- Heat the grill to 400°F and place the full skewers evenly on the heat. Turn the skewers every two minutes to brown all four sides. The venison will be medium-rare, and the vegetables will be hot but crisp.
*A Camp Chef Pellet Grill will also work well and add a nice smoky flavor. Set the grill to 400°F and turn the skewers to char all sides.
About the Author
Brad Fenson is an avid outdoorsman who enjoys unique landscapes and outdoor adventures. His passion for the outdoors leads him across North America, collecting incredible photographs and story ideas from the continent’s most wild places. His passions are hunting, fishing, camping, cooking, and conservation. Fenson started writing over three decades ago and has been in print in over 65 publications in North America. Fenson co-authored several bestselling book projects and has earned over 65 national communication awards for his writing and photography.