Backstrap Kabobs
Deer Backstrap Kabobs on the SNS Kettle! 🦌🔥
Marinated these backstrap chunks in Allegro Game Tame Marinade, then loaded up the skewers with colorful peppers and onions. While they cooked, I basted them with a butter and chimichurri mixture that took the flavor to another level. Tender, juicy, and packed with flavor—this was pure backstrap goodness from start to finish!
#BentleyBBQ #DeerBackstrap #Venison #VenisonRecipes #Backstrap
Cooking venison backstrap kabobs is a truly rewarding experience, especially when using marinades that enhance the natural flavors of the meat. Allegro Game Tame Marinade is excellent for this purpose, as it tenderizes the backstrap while infusing it with subtle spices that complement the gamey taste of venison. To achieve the best results, I recommend soaking the backstrap chunks in the marinade for at least 4 hours, or even overnight, to allow the flavors to penetrate deeply. Using colorful vegetables like red and green bell peppers and onions on the skewers adds a vibrant contrast both visually and in taste. While grilling, continuously basting the kabobs with a mixture of melted butter and chimichurri elevates the flavor profile by adding richness and a fresh herbaceous note. Chimichurri, made from parsley, garlic, vinegar, and olive oil, pairs wonderfully with venison and imparts a bright finish. For those grilling outdoors, a SNS kettle grill is an ideal choice due to its ability to retain heat evenly and impart a smoky char. Remember to grill your kabobs over medium-high heat, turning them regularly to avoid overcooking. Venison backstrap is very lean, so it’s important to cook it just until medium-rare or medium to maintain tenderness and juiciness. After cooking, letting the kabobs rest for a few minutes allows the juices to redistribute, ensuring each bite is succulent and full of flavor. Serving these kabobs with a side of grilled corn, fresh salad, or roasted potatoes makes for a hearty, satisfying meal. Experimenting with different marinades and basting sauces can also be fun. For example, adding a bit of balsamic vinegar or a hint of smoked paprika to the butter chimichurri can create new layers of taste. Additionally, those who enjoy a little heat can include some chili flakes in the marinade. Overall, making deer backstrap kabobs is a great way to enjoy wild game in a simple yet flavorful way. Sharing this cooking experience with friends and family around the grill enhances the enjoyment of this delicious venison recipe.
