Juicy venison tenderloin meets the sweetness of fresh peaches in these Peach-Glazed Venison Kabobs, a simple yet flavorful dish perfect for grilling season. Threaded with colorful bell peppers, mushrooms, and sweet onion, the kabobs are brushed with a peach-orange glaze and baked to tender perfection. Serve over seasoned rice or pasta for a fresh, slightly exotic meal. This recipe comes from Hunter for the Hungry, a Louisiana nonprofit connecting hunters with families in need through game donations. Learn more at https://www.h4hla.org/
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
- 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.
- 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.
- In a medium bowl, whisk together preserves and orange juice until well combined. Using a pastry brush, brush each kabob with glaze.
- 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°.
The ideal temperature for cooking venison tenderloin, according to hunters and chefs, is 125° to 130°.
