Venison Shish Ka-Bobbie Jo

Summer is on it’s way so that means it’s time to pull out the grill! And this is hands-down my favorite shish kabob made my way, so I decided to name it after myself. lol For the best flavor, marinate the venison no less than 24 hours. I suggest you use a dry aged top butt or backstrap for the most tender cut and cook it to no more than rare to medium-rare.

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Click on the thumbnail to the right to watch Dan and Bobbie Jo prepare this delicious recipe.
 

Shish-ko-Bobbie Jo screen shot

 

 

 

Venison Shish Ka-Bobbie Jo
Serves 4
Summer is on it's way so that means it's time to pull out the grill! And this is hands down my favorite shish kabob made my way, so I decided to name it after myself. lol For the best flavor, marinate the venison no less than 24 hours. I suggest you use a dry aged top butt or backstrap for the most tender cut and cook it no more than rare to medium-rare.
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Prep Time
24 hr 30 min
Cook Time
3 min
Total Time
24 hr 33 min
Prep Time
24 hr 30 min
Cook Time
3 min
Total Time
24 hr 33 min
Ingredients
  1. 3 lbs. Dry Aged Venison Top Butt or Backstrap (substitute elk, moose, antelope)
  2. 2-8 oz. Packages Whole White Mushrooms
  3. 2 Large White Onions
  4. 4 Sweet Bell Peppers (red, yellow, or orange)
  5. 1-1/4 cups Olive Oil
  6. 1/2 cup Low Sodium Soy Sauce
  7. 1/3 cup Lemon Juice
  8. 2 tbs. Minced Garlic
  9. 2 Bay Leaves
  10. 1 tsp. Black Pepper
Instructions
  1. Cut top butt or backstrap into 2 inch pieces and place in a large zip lock bag.
  2. Add whole mushrooms to the bag.
  3. Add the olive oil, soy sauce, lemon juice, garlic, bay leaves and pepper, and seal closed.
  4. Place the bag in a large bowl (in case the bag leaks), and refrigerate no less than 24 hours.
  5. The next day, remove the meat/mushrooms from the fridge 1 hour before grilling.
  6. Cut up the bell peppers, and onions into 2 inch pieces.
  7. Soak wooden skewers (if using), in warm water for 30 minutes.
  8. Skewer the meat, mushrooms, peppers and onions alternating between the meat and vegetables.
  9. Place on a hot grill and cook for no more than 3 minutes (or rare to medium-rare).
  10. Serve with rice flavored with cumin powder or other side dish of your choice.
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