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Venison Shish Likki

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Murf View Drop Down
.243 Winchester
.243 Winchester


Joined: 12 April 2004
Location: Canada
Status: Offline
Points: 135
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    Posted: 05 December 2004 at 06:46

Adapted from Romanian version of sheesh kabobs

 Venison stew cut into pieces but it doesn't need to be cubed.

 Zest and juice from 1 large lemon

 1 to 1/2 tablespoons of Brown sugar or mollasses

 rosemary, thyme ,marjoram etc

 1/4 cupcanola or olive oil

 pepper corns

Combine the above ingredients and place in a zip lock bag. Add venison and refridgerate over night. Being in a bag means you do not need as large a batch of marinade as if done in a bowl.

Start the grill .I use a gas gril with smoke chips or wetted plum wood for this.  On one side of the grill I place an aluminum or steel pan with an inch or so of water.Cook the meat over the coals or lava  rock to develope the grilled and smoked flavours on all sides basteing with the marinade then slide it over to the water pan side. This will prevent burning or flare ups as the marinade drips. Keep lid closed except to baste Cook until medium done.

On a large grill I use one of the perforated vegetable grills to cook a mix of mushrooms, red, yellow green peppers as well as potatoe and carrot slices that have been partially pre cooked in a microwave for a side dish. The veggies are first marinated in a combination of balsamic vinegar ( can substitue red wine vinegar) and olive oil. You want to roast the veggies and even char them a bit but leave a  their colour. I find it easier to stir the veggies and turn the meat than when using skewers for kabobs

At times I will substitute balsamic vinegar in the meat marinade. First heat the Balsamic in a small sauce pan to reduce it by about half. Nice to do outdoors.This concentrates the wine sugars and flavour of the vinegar while removing the sharp acidic taste. Cool the vinegar add olive oil and rosemary etc then marinate meat over night.

Murf
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