Photo: K8
Venison Kabobs with Sweet and Smoky Sauce
18 ingredients
50 min + 15 min
20 skewers
openrecipes
"A delicious, gamey take on an old BBQ favorite."
Estimated Nutrition (whole recipe, rough)
554
Calories
38g
Protein
5g
Fat
95g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Venison | 100g cooked | 158 |
| Cherry | 1 cup (138g) | 87 |
| Honey | 1 tbsp (21g) | 64 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Smoke | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup minced onion
- 1 teaspoon dry mustard powder
- 1/4 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons packed brown sugar
- 2 cloves garlic, crushed
- 1 (1 inch) piece ginger, sliced thickly and crushed
- 1 tablespoon rice vinegar
- 2 tablespoons liquid smoke
- 3 tablespoons honey or molasses
- 1 cup tomato puree
- 2 pounds venison, cut into 1 inch cubes
- 20 bamboo skewers, soaked in water for 20 minutes
- 1 red bell pepper, cut into 1 inch pieces
- 1 yellow bell pepper, cut into 1 inch pieces
- 1 red onion, cut into 1 inch cubes
- 1/2 pound mushrooms, halved
- 1 pint cherry tomatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes