Venison and Vegetable Skewers
With Mazola® Canola Oil
SERVING SIZE
8 Skewers
TOTAL TIME
30 Minutes
SKILL LEVEL
Beginner
Ingredients:
Marinde:
- 2 Tbsp soy sauce
- 2 Tbsp Mazola canola oil
- 1 tsp white sugar
- 1/4 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp dijon mustard
- Pinch of cayenne
- 1/2 tsp freshly ground pepper
- Pinch of smoked sea salt
Skewers:
- 500g venison, cubed
- 16 cherry tomatoes
- 1-2 bell peppers, chopped
- 1 red onion, chopped into large wedges
Instructions:
- Mix all the ingredients for the marinade together and then add the venison cubes. Cover and marinate for at least 4 hours in the fridge.
- If using wooden skewers, make sure to soak in water for at least 20 minutes before assembling the skewers to ensure they don’t burn over the fire. Assemble the skewers by alternating pieces of venison and vegetables.
- Grill over the BBQ or campfire until cooked to desired doneness, flipping periodically for even cooking, around 8-10 minutes for medium rare. If cooking in the oven, cook at 375F for 20-25 minutes.
