Rosemary Venison Skewers with Horsy Dip

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

Horsy Dip

  • 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.


5 responses to “Rosemary Venison Skewers with Horsy Dip”

  1. Yumm!! My husband got a few deer this year and I’ve been struggling with how to cook them. Just started defrosting some loin steak to use tonight… it looks great. The only change I will probably make is to use your basic mayo recipe or add some fresh herbs, since my little ones don’t care for the horseradish, but I could eat your avocado mayo straight, so no complaints here!

  2. half the mayo and add horseradish to your half and whatever they like in their half. it’s that simple…you’ll be glad you did.

  3. JQBancroft

    I just wanted to say that I stumbled across your site while doing a typical google search for a paleo/primal version of potpie and I am amazing/enthralled by your site! Your post recipes with powerful flavor combinations that sound amazing, and while many sites cater more to primal/paleo baked goods your main dishes look phenom. I can’t stop looking through them! Thank you for posting these, my husband and I thank you in advance 🙂

  4. that’s the best complement we could get. keeping it flavorful and exciting is what we’re all about. thank you so much JQ!

  5. MindyK.

    I made this with beef last week, and my 13-year-old son declared it the best steak ever. He liked it so much he’s requested it again this week. He also likes your butternut squash lasagna. Thanks for the great recipes and well-organized, interesting site!

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