Joel Nelson
IDO Hunting Pro Staff/Moderator
Reged: 09/21/06
Posts: 1153
Post Bucks: $23.88
Loc: SE MN
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Every year we have cuts that are near-steak-material......very tender, but not backstraps. Usually round steaks from the hind quarters. With these, we make either stir-fry meat, fajita strips, or kebab meat (larger chunks).
It's a nice meal to throw together in the summer with all the garden veggies in-season. Put it together however you like.
Marinade - Depending on how much you're having, use a rate of 1 cup salad dressing (vinegar and oil variety of almost any flavor, Italian is the standard) to 1/3 cup soy sauce (low sodium is fine). Marinating in a ziploc bag will save you from having to create so much marinade. This much has done 2 lbs when marinating in a bag. Do it at least overnight, a few nights is fine. Cook it when you have time.
Start by soaking wooden skewers in water (so they don't ignite and fall apart) and also pull off a chunk of foil, fold in half, and place lengthwise across the front part of your pre-heated grill. This is where the wooden handles will go, as the double layer of foil protects the "handle" on them from burning up.
Because venison cooks fairly fast, you need large chunks if you want to do a traditional skewer setup with both veggies and meat on one deal. If your venison isn't in about 2" chunks or better, I'd put one type of veggie per skewer, and all the meat on their own skewers. That way you can control done-ness better.
We like a mixture of bell peppers, green and red, red or yellow onions (place next to the meat!!!), summer squash, zucchini, whole mushrooms, and just about anything else that's in-season.
Cook on med-high heat on a well-oiled grill, or on foil on grill. I chop up some fresh herbs like rosemary, parsely, thyme, etc. and put in some olive oil for a baste. You can just use olive oil too. Slather this mixture on, as it helps give the veggies flavor, and gives a nice sear as well.
Have fun with it and just put it together whichever way sounds good.
Joel
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Joel Nelson
IDO Hunting Pro-Staff
Quaker Boy Game Calls Pro-Staff
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Brad Juaire
IDO Pro Staff Director
Reged: 03/18/05
Posts: 4023
Post Bucks: $67.32
Loc: Maple Grove, MN
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Great idea Joel! I know Tina will really like this one! Thanks for sharing! 
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Brad "Grifter" Juaire
IDO Pro Staff Director
brad.juaire@in-depthoutdoors.com
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packingheat
Member
Reged: 12/14/05
Posts: 264
Post Bucks: $2.66
Loc: Albert lea, MN
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Sounds good Joel, we'll be trying it this weekend. 
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If the poles not smoking, You're not harvesting
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Rob Stenger
IDO Pro Staff Director / IDO Mgmt Team
Reged: 07/14/03
Posts: 11667
Post Bucks: $97.44
Loc: Northern Twin Cities, MN
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That does sound tasty! 
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Lip Ripper (aka Rob Stenger)
GameHide Pro Staff /
Northland Concrete & Masonry
BfishN Tackle /
Stone Construction Inc
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big G
GOLD Member Sponsor
Reged: 09/19/03
Posts: 5207
Post Bucks: $59.72
Loc: St. Cloud, MN USA
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I (the wife) made these tonight (I just grilled em and take the credit  ) minus the peppers, used red and yellow onion (next to the meat.. GOOD CALL  ) whole mushrooms and beef (no venison in the freezer  ) one word YUMMY !!!!!
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big G (aka Glen Ertl)
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Joel Nelson
IDO Hunting Pro Staff/Moderator
Reged: 09/21/06
Posts: 1153
Post Bucks: $23.88
Loc: SE MN
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Quote:
I (the wife) made these tonight (I just grilled em and take the credit ) minus the peppers, used red and yellow onion (next to the meat.. GOOD CALL ) whole mushrooms and beef (no venison in the freezer ) one word YUMMY !!!!!
JUST Grilled 'em? That's where the art-form lies!
Joel
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Joel Nelson
IDO Hunting Pro-Staff
Quaker Boy Game Calls Pro-Staff
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