
These simple skewers are delectable, a great light yet satisfying appetizer or finger food for parties!
Ingredients
- 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
Instructions
1
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.
2
Combine all the other ingredients in a zip-top bag, then add the venison. Marinate in the refrigerator for 1 ½ to 6 hours.
3
During the last hour the venison is in the marinade, soak the skewers in water.
4
Put the meat on the skewers and grill to rare or medium rare (approx. 2-3 minutes per side). Serve!