venison skewers

In The Kitchen: Grilled Venison Skewers

Try this tasty and colorful way to serve up your deer harvest or the gift of venison from a generous friend.

  Estimated read time: minutes

Ingredients and Supplies:

venison kabobs ingredients
prepare venison kabobs
  • ½ cup soy sauce
  • ½ cup olive oil
  • 1-3 teaspoons minced ginger
  • 2 tablespoons lemon juice (1 whole lemon)
  • 1 tablespoon honey
  • 2-4 garlic cloves, minced 
  • 4 green onions, chopped
  • 1-3 jalapeños, chopped (optional)
  • 1-2 pounds venison meat, cut into about 2-inch cubes (or duck, dove or other wild game if preferred)
  • Red bell peppers – diced in 1- to 2-inch pieces
  • Onions – diced in 1- to 2-inch pieces
  • Cherry tomatoes, left whole
  • Zucchini – cut in half moons ½-inch thick
  • Wooden or metal skewers 
  • Salt and pepper (optional)


  1. Mix the soy sauce, oil, ginger, lemon juice, honey, garlic, green onions and jalapeños in a bowl. 
  2. Add the cubed venison and stir to coat. 
  3. Marinate in the refrigerator for 4 hours or longer.
  4. Drain and discard the marinade.
  5. Assemble skewers by alternating the venison and vegetables.
  6. Grill over medium-to-high heat; stopping at medium is best so venison doesn’t dry out. 
  7. Serve with your favorite side dish.

5 hours (including marinade) 4-6 serving

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Will Moseley

Will Moseley is a regenerative ranching advisor who has worked at Noble Research Institute since 2008. He received his bachelor’s degree in wildlife and fisheries management from Texas Tech University and his master’s degree in range and wildlife management from Texas A&M University – Kingsville. His primary interests are centered on using prescribed fire and grazing to improve ecosystem health on rangelands to benefit biodiversity.

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