Peach-Glazed Venison Kabobs
 
Makes 6 servings
Ingredients
  • 6 (12-inch) wooden or metal skewers
  • 2 pounds boneless venison tenderloin*, trimmed and cut into 1-inch pieces
  • 2 large fresh peaches, peeled and cut into wedges
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 large sweet onion, cut into 1-inch pieces
  • 18 large fresh button mushrooms
  • ½ cup unsalted butter, melted
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon granulated garlic
  • ½ cup peach preserves
  • ¼ cup fresh orange juice
  • Seasoned rice or pasta, to serve
Instructions
  1. Preheat oven to 375°. Place a wire rack in a rimmed baking sheet; spray rack with cooking spray. If using wooden skewers, soak in water for 30 minutes.
  2. Alternately thread venison, peaches, bell peppers, onion, and mushrooms onto skewers. Brush with melted butter; sprinkle with salt, black pepper, and granulated garlic, and place on prepared pan.
  3. In a medium bowl, whisk together preserves and orange juice until well combined. Using a pastry brush, brush each kabob with glaze.
  4. Bake for 7 minutes. Turn kabobs, and brush with glaze; bake until an instant-read thermometer inserted in thickest portion of venison registers 125° to 130°, 3 to 5 minutes more. Serve with rice or pasta.
Notes
*If venison is not available, substitute pork tenderloin cooked to 145°.

The ideal temperature for cooking venison tenderloin, according to hunters and chefs, is 125° to 130°.
Recipe by Louisiana Cookin' at https://louisianacookin.com/peach-glazed-venison-kabobs/