cut in cubes 1 Pound fresh mushroom caps 1 Cup dry red wine 2 green bell peppers, cut in 1 inch piece :
parboiled 18 Whole potatoes (egg sized), parboiled 18 cherry tomatoes Combine meat, mushrooms & wine in shallow dish. Cover & marinate for 2-3 hours in the refrigerator. Remove meat & mushrooms from marinade. Alternate vegetables & meat on skewers. Grill for 10-15 minutes over medium heat or until degree of doneness is reached.
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I'll tell you upfront...this is perhaps my favorite elk recipe ever. I couldn't believe the incredible amount of flavor in these succulent elk kabobs.
PLEASE NOTE - I ACCIDENTALLY SAID BACKSTRAP. THIS IS THE TENDERLOIN...NOT THE BACKSTRAP. I APOLOGIZE :)
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Thanks for watching,
-Todd Toven...aka the Rocky Mountain Meat Hunter
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This video contains: elk meat, wild game cooking, cooking with venison, colorado elk
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thehogzone.com This is easy, fast, tasty and you will look like a pro. You can't mess this up. Use beef, chicken, pork, shrimp whatever meat you can get to.
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Kim shares some basic tips (demonstrated with venison skewers) for grilling better with skewers.
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Transcript: So we thought about venison today for venison skewers, because it's an unusual meat, it's super tasty. If you cut it in small even squares you can grill it up really well. It gets a nice char on the grill. It's a quick appetizer because you want it rare anyway.
Threading these on skewers: we're going to use wood skewers...these you can find at your grocery store. Because we want these to get some char on them, we're going to use a pretty high heat and we don't want our skewers to burn up. So we're going to soak them first, in just regular room temperature water. Give them a soak for about an hour.
So I'm going to use venison for the skewers & we're going to cook them on high heat, and one thing that I want to make sure is that they cook evenly. The best way to make sure skewers cook evenly is to cut them [the meat] into really uniform pieces. So you can imagine that if you have pieces of varying sizes then they're going to cook at different rates. We want everything to be really even.
We're going to use bite-sized pieces about this big for today because we want a really quick pickup on the appetizer.