Venison kebabs are easy to make and great to eat for a family dinner or party with friends, or even at deer camp after an evening hunt.

The veggies can be prepped a day or two earlier, or even at home to take to camp. Venison can be chunked and marinated beforehand. Add some spicy sausage on the skewers to kick it up a notch.

Here’s a great and easy kebab recipe from D&DH reader Stephen Krull. Give it a try!

Super Deluxe Venison Skewers

¼ cup minced onion
¼ tsp black pepper
1 tsp crushed red pepper flakes
2 Tbsp packed brown sugar
2 cloves garlic, crushed
1 small piece ginger, sliced thickly and crushed
1 Tbsp rice vinegar
2 Tbsp liquid smoke
3 Tbsp honey
4 Tbsp maple syrup
1 cup tomato puree
2 lbs venison, cut into 1-inch cubes
20 bamboo skewers, soaked in water for 20 minutes
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 red onion, cut into 1-inch cubes
½ lb mushrooms, halved
1 pint cherry tomatoes

Stir together onion, pepper, sugar and pepper flakes in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, maple syrup and tomato puree; mix thoroughly. Toss venison with marinade, cover and marinate in refrigerator 90 minutes to overnight.

Preheat grill for medium heat. Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs can be baked in a pre-heated oven at 425 degrees for about 10 minutes.