Backwoods Mustard Venison Kabobs

As seen on Michigan Out-of-Doors

Backwoods Mustard Sweet Jalapeno Venison Kabobs

1-2 lbs Venison Steak (trimmed)

1 Green Pepper

1 Red Pepper

1 Large Red Onion

10-15 Mushrooms

Fresh Pineapple

6 Tbs Backwoods Mustard

2 Tbs Soy Sauce

1 Tbs Honey

Italian Dressing

 

Preparation:

1.  Combine Backwoods Mustard, soy sauce, and honey into a bowl and whisk until smooth.

2.  Marinade raw venison steaks in mustard sauce for a minimum of 30 minutes.

3.  Chop peppers and onions into large (approx 2″) pieces for skewering onto kabob sticks.

4.  Combine peppers, onions, and mushrooms into a large container and cover with Italian dressing and refrigerate for a minimum of 30 minutes.

5.  Add all ingredients to kabob skewers, alternate between venison, peppers, onions, mushrooms, and fresh cut pineapple.

 

Cooking:

1.  Preheat your gas or charcoal grill (preferably to around 350 degrees).

2.  Place the kabobs on the grill and baste with mustard marinade.  Cook about 8-10 minutes.

3.  Flip kabobs, baste again with mustard marinade, and cook another 8-10 minutes (or until venison is done to your liking).

Enjoy!

Here’s the segment from Michigan Out-of-Doors