These simple skewers are delectable, a great light yet satisfying appetizer or finger food for parties!


  • 1# Venison (cut from tenderloins, Denver leg or medallions)
  • 2 T Dijon Mustard
  • 1 t Black Pepper, ground
  • ¼ C Brown Sugar
  • 2 T Soy Sauce (we used Tamari)
  • 1 t Worcestershire Sauce
  • 1 Shallot, minced
  • ¼ C Bourbon
  • Equipment:
  • Small Wooden Skewers



Cube the venison into pieces that are just smaller than a single bite. Try to keep the piece size as uniform as possible for even cooking.


Combine all the other ingredients in a zip-top bag, then add the venison. Marinate in the refrigerator for 1 ½ to 6 hours.


During the last hour the venison is in the marinade, soak the skewers in water.


Put the meat on the skewers and grill to rare or medium rare (approx. 2-3 minutes per side). Serve!