Venison stew chunks

no - but I'd try them as shish kabo with onions, peppers & cherry tomatoes...

just stay away from any shank meat the neck and shoulder meat should be fine .The more well you cook it the tougher it will be

Just barbecued some more venison steaks tonite so am well aware of not overcooking. We turn our noses up at beef with its hormones, antibiotics steroids and processed feed now. I trim out all silver skin and always tenderize and marinade but never tried shish ka bob with the stew chunks

I even used stew meat and butterflied it and sliced the bigger pieces and made jerky with it.Me whenever i go buy beef steaks or whatnot i tell myself gotta kill more deer next year

am hoping that I can flatten out the bigger pieces with my multi-blade tenderizer. I used to butterfly the steaks but with some added pounding found that this thing (one like it) OXO Bladed Meat Tenderizer works without butterfly slicing

Finally got around to barbecuing the aforementioned venison stew chunks. Trimmed off silverskin and any and all connective tissue I could see, then tenderized and marinated for a few hours in a soy sauce, olive oil and Montreal steak sauce mix. After the tenderizing the chunks were about the thickness of the usual steaks and on to the barbecue they went. so delicious I forgot to take a pic until we just had the two skewers left. Will definitely do this again since its not exactly stew weather now.

Wader, I didn't take you up on the true shisk ka bob as the venison would cook much faster than any veggies and to cook the veggies a little first seemed like redundancy lol.

Wader, I didn't take you up on the true shisk ka bob as the venison would cook much faster than any veggies and to cook the veggies a little first seemed like redundancy lol.

looks good - but I still would have used the veggies & you'd be surprised - I've done it with beef which probably cooks at the same rate as the venison & they both worked out

How ? (seriously) venison being so lean cooks quickly and you have to insure it stays pink inside or it will turn into leather. (We just cooked up some stuff separately.)

marinate all of it overnight - vegetables & meat - marinade should soften up the vegetables allowing for a little faster cooking - brush with marinade while on the grill - will "flash" grill the veggies (I think) enough to hasten their cooking time (again - I think)

I'm a big fan of using either apple cider vinegar or red wine vinegar. Both will break down the meat a little making it more tender. The apple cider will give it a little sweeter taste and the red wine will give it a more bold flavor. Just add it to what you already marinate it with.

You don't need much.

We actually used apple cider the very first time I got lucky and brought home venison. What goes around...

I just had some backstrap. Marinated in rosemary salt and pepper with apple cider vinegar. It was tender and delicious .

will run that one by the wifey. she has acid reflux so that sounds like something we could do and it would be different than our usual soy sauce/olive oil/Montreal Steak sauce marinade which we LOVE.