Complimentary Recipe – Elk Kabobs
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Elk Kabobs:

Elk Kabobs are another signature product of Venison America. Our Kabob meat is cut from some of the tenderest the Elk has to offer. Every Kabob is hand trimmed and custom cut to our specs.


Ingredients:

2 pounds Elk Kabob meat (enough for 8 skewers)
2 each; yellow, red and green bell peppers seeds removed and cut into 8 pieces each.
8 small sweet white onions cut in half through the equator
1/2 pound fresh large button mushrooms
16 cherry tomatoes
12 wooden Skewers (soak in water for 30 minutes)


Marinade:

Mix the following in a medium sized glass or plastic bowl:
1/4 cup Olive Oil
1 teaspoon Balsamic Vinegar
2 tablespoons dark Brown Sugar
1-teaspoon fresh ground pepper
1 clove Garlic peeled, smashed and minced


Place Kabob meat in a large “Ziploc” bag or sealed plastic container. Pour marinade over meat. Seal container and rotate to uniformly coat meat. Marinate in refrigerator for 6-8 hours. Remover from refrigerator 2 hours prior to cooking leaving meat in container and rotating several times to recoat meat.


Assembly Instructions:

Secret of the perfect Kabob: Kabobs are intended to give the diner several distinctive and exciting tastes. By placing various combinations of meat and vegetables next to one another the flavors are passed from item to the next as they cook. The longer the cook time the greater the transfer. Therefore, it is important not to overcook or everything will taste pretty much the same. Note: do not get marinade on the vegetables or they will be overpowered.


Pour Kabob meat and marinade in a bowl. Drain

off excess marinade and discard. Starting with a piece of meat alternate with vegetables and meat until Skewer is filled. 


Grill kabobs over medium-high heat turning once or twice during the process. Meat should be medium-rare and vegetables still somewhat crisp but hot throughout.


We like our Kabobs served over a bed of wild rice and a glass of cool Pinot Nior. (Yes you can put red wine in the refrigerator. The bottles fit just fine and the chilling reduces the bouquet of the wine so it does not overpower but seems to enhance the subtle flavor transfer of the Kabob.

(NOTE: This recipe is for 8 skewers and will usually feed 4 adults.)

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