Rich, earthy venison marinated in a shoyu sugar blend grilled in good old kabob fashion. These venison kabobs will have the venison nay sayers smiling. This recipe makes for a great camping trip meal, outdoor grilling, or just an awesome week night dinner.
Growing up I wasn’t much of a venison fan. I thought the meat had a “gamey” taste. How to combat that? Well, shoyu sugar makes everything taste better. This recipe calls for venison back strap cubed and marinated in a delicious blend of island favorite flavors.
Thank you to our awesome family friends, the Doyles, for the beautiful backstraps that were used for this recipe.
Looking for another dinner recipe? Check this one out.
What is venison?
Venison is Latin derived from the word venari, which means to hunt/pursue, and is used to describe deer meat.
What does venison taste like?
Venison is often described as rich and earthy. The deer’s herbivore diet gives it a hint of herb flavoring arising from what it consumes during its life. But, in the end all the descriptive words won’t do it justice, you’ll just have to try it for yourself.
Benefits of venison include:
- Lower cholesterol and in calories than that of beef or pork
- High protein content
- Healthier meat option as deer are free range animals and feed on grass and natural plants
What cut of venison works best for venison kabobs?
Personally the backstrap is my favorite cut of meat. The backstrap is just that, the part of the deer that runs along its back flanking the spine. Cube it up, marinate, and grill makes for the best meal.
How to grill venison backstraps?
Venison is best cooked medium rare or less. Anything beyond that will suck out too much of the moisture and toughen up the meat. Backstraps should be grilled at a medium high temperature to an internal temperature of 140-145F.
How to make grilled venison kabobs?
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For the marinade: In a small mixing bowl combine shoyu, sugar, sesame seeds, chili pepper, garlic, and ginger, Stir to combine. Cut venison backstraps into 1 inch cubes. Place meat in a zip top bag. Pour marinade over meat and allow to soak for at least 1-2 hours or overnight. Cube up veggies of choice to about 1 inch cuts. Soak wooden skewers in water to prevent burning when cooking on the grill. Add meat and veggies to skewer. Place on a well oiled grill and cook over a medium high flame until meat reaches 140F or about 5-10 minutes on both sides.
- 2 cups shoyu
- 2 cups granulated sugar
- 1 tablespoon sesame seeds
- 2 Hawaiian chili peppers minced
- 1/4 cup ginger diced
- 1/4 cup garlic minced
- 1 pound venison backstrap cubed
- 1 zucchini cubed
- 1 round onion cubed
- 1 bell pepper cubed
- In a small mixing bowl combine shoyu, sugar, sesame seeds, chili pepper, garlic, and ginger, Stir to combine.
- Place meat in a zip top bag. Pour marinade over meat and allow to soak for at least 1-2 hours or overnight.
- Cube up veggies of choice to about 1 inch cubes. Soak wooden skewers in water to prevent burning when cooking on the grill. Add meat and veggies to skewer.
- Place on a well oiled grill and cook over a medium high flame until meat reaches 140F or about 5-10 minutes on both sides.
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