The TenPoint Table: Cajun Vension Kabobs with Brad Fenson

Ingredients

• 2 lbs venison sirloin steak
• Marinade
• 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

For skewers

• 1 red onion, cubed
• 12 mushrooms
• 1 sweet red pepper, cubed
• 1 apple (optional), cored and cubed
• ¼ cup olive oil
• Salt & pepper

Directions

1. Mix the garden cocktail juice, Worcestershire, lemon, oil, garlic, Cajun seasoning, thyme, and black pepper in a bowl to make the marinade.
2. 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.
3. 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.
4. Thread the meat, interspersed with onion, mushroom, pepper, and apple. If using bamboo skewers, soak for 30 minutes ahead of time.
5. 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.