One evening after a full day of hiking and adventuring in Modoc National Forest, my sister-in-law Liv and I forgot to set the venison meat to braise. So, we scrambled to think of what to do with the meat and I remembered a recipe in Robin Donovan's Campfire Cuisine for Chicken Kabobs with Spicy Peanut Sauce. Done deal. We sliced the venison into bite-sized pieces and threaded them onto skewers with onions, green bell peppers, and cubes of zucchini from Aunt Greta's garden. Then we grilled them over an open flame and served them with Donovan's sauce.
For kabobs:
venison meat, cut into 1
inch pieces
Bamboo skewers, soaked in cold water for 15 minutes
1/2 C fresh lemon juice
freshly ground salt
freshly ground pepper
garlic powder
zucchini
green bell peppers
onions
For peanut sauce:
1/2 C milk
1 C peanut butter
1/4 C soy sauce
1/4 C brown sugar
1 1/2 t crushed red
pepper
2 T ketchup
Juice of one lemon
Rub the venison with the spices and spinkle with lemon juice. Thread venison pieces onto skewers with the cubes of zucchini and slices of bells and onions. Mix the peanut sauce ingredients together and set aside until ready
to serve.
Grill skewers on a hot fire for 6 to 7 minutes per
side, until meat is cooked through. Serve with peanut sauce on the side for
dipping or drizzle sauce over each skewer.
Funny story. Dylan has always called my good friend Brian 'the best killer in the family.' Uncle Brian gives us wild boar sausages and Dylan loves them. But when Dylan found out that his cousin Ari had killed this deer with a bow and arrow - and dragged the deer out of the river after it was dead - he changed his mind and bestowed the coveted title on Ari. I told Brian that he had lost his standing and he accepted. "Yeah, the bow and arrow kill is impressive." And it was delicious!
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