Here’s one for you hunters out there. A friend of ours gave us the venison…and after trying this, we may have to get more into hunting, or finding good hunters with extra to share. Haven’t been much since we were kids. If you don’t have/ don’t like venison…this would still be spot on with beef and lamb.
In case you haven’t seen the Facebook post, we’re almost out of shirts…so we’ve reduced the price one final time to get ‘em out the door!
- 1 lb venison loin steak
- 1 T fresh chopped rosemary (reserve stalks)
- 2 cloves of fresh garlic, diced fine
- 1 t garlic powder
- 3 T balsamic vinegar
- 3 T olive oil
- 1 t salt
- Avocado mayo recipe
- 3 T horseradish, not the kind w/ mayo added to it, the just the plain kind, should say: ‘prepared’, usually found with the refrigerated pickles
To make the dipping sauce, follow the mayo recipe and then simply add the horseradish to the food processor at the end and combine.
Wisk together rosemary, garlic, vinegar, EVOO and salt in a bowl. Cut your venison into 1” cubes and toss into the bowl. Stir to coat. Let this “hang out” for an hour or so if you’ve got the time, but we didn’t and it was still delicious. Thread your venison onto your rosemary skewers. You’ll require about 6, 8” skewers to fit all of your meat. If you don’t have/ don’t want to use the rosemary then just opt for bamboo or metal kebab skewers. We actually tried this on bamboo as well, and while it may not look as purdy, it tastes just as good. For the grilling, we used a hot grill pan on the range top. If cooking outside, try to get the grill very hot and then turn off direct burners where you place the venison. Cook 3-5 minutes on each side. It won’t take long since you’ve cut into smaller pieces.