Wild Game Wednesday: Bourbon Venison Kabobs

Wild Game Wednesday: Bourbon Venison Kabobs

Grown without chemicals and loaded with nutrition, venison ranks as one of the 11th healthiest foods in America. It’s free of hormones, antibiotics and even the antibiotic-resistant bacteria so common in factory-farmed animals. Venison also has fewer calories, less saturated and total fat, and even lower levels of cholesterol.

Lucky enough, here in Michigan, venison can be found in every region of the state, and there are a plethora of state game areas and public lands available that provide ample opportunities to harvest venison. Hunting is a critical management tool for keeping deer populations in balance, so consider investing in Michigan’s conservation future by purchasing a hunting or fishing license!

Check out our Gourmet Gone Wild bourbon venison kabobs recipe below, and start choosing healthy, local and sustainable foods!

Bourbon Venison Kabobs

Serves: 6-8 people

MARINADE:

 

2     TBSP olive oil

1     Small yellow onion, diced

1     Carrot, diced

2     Stalks celery, diced

2     TBSP fresh garlic, chopped

2     TBSP peppercorns

¼    Cup Kentucky Bourbon

1/8  Cup soy sauce

¼    Cup pineapple juice

1/8  Cup lime juice

¼    Cup brown sugar

1     TBSP Worcestershire sauce

PROTEIN:

8-10 1/4 ” thick venison steaks from round or loin

 

BOURBON SAUCE:

2     Cup sugar

2     TBSP water

6     TBSP Bourbon

1     Cup venison demi-glace

DIRECTIONS:

1. In a medium saucepan, warm olive oil over medium heat. Add diced vegetables, garlic & peppercorns & sauté for 2-3 min. Turn off heat & add remaining ingredients. Stir to ensure all sugar has been incorporated into liquid and set in refrigerator to cool.
2. Add steaks to marinade and cover with plastic wrap (wrap should be pressed onto surface of liquid and all air removed.
3. Store in refrigerator for 12-36 hours.

 

SAUCE PREPARATION:

1. In a medium stainless steel saucepan, combine sugar and water. Place on medium heat and cook until syrup caramelizes to a medium brown, toasted nut color. Keep pan moving while sugar water caramelizes so it doesn’t burn.
2. Remove caramel from heat. Add bourbon and stir to combine. Add demi-glace & return to medium heat. Simmer for 10-15 min. or until mixture reduces by half. You can add molasses, more lime juice or some pineapple juice to sweeten the sauce. Sauce can be made in advance, cooled and reheated for service.

 

COOKING:

1. Remove steaks from marinade and let rest for 30-45 minutes.
2. Grill steaks over direct heat at 400° for 1 minute each side *do not overcook*
3. Remove steaks at an internal temperature of 110 – 130°.
4. Let steaks rest 5-10 minutes and serve covered in the bourbon sauce.

 

Venison has a delicious, bold flavor that pairs well will full bodied red wines like Cabernet, Merlot or Meritage, as well as with dark lagers, ales and stouts.

Check back every Wednesday for a new Wild Game Dish recipe, proudly used by MUCC’s Gourmet Gone Wild program! If you’re looking for more wild game and fish recipes check out the MUCC online store and purchase a copy of Wild Gourmet!