Food for Hunters: Venison Skewers with Cilantro-Garlic Sauce

Wednesday, July 27, 2011

Venison Skewers with Cilantro-Garlic Sauce

Download Printable Recipe (It will lead you to MediaFire.)

We decided to have a little BBQ this past weekend, a good chance for a few of my friends to try some venison. We had a spread of cheese, crackers and venison summer sausages, which went pretty quick. After all the hamburgers, hotdogs and korean bbq (courtesy of my good friend Caroline), we all walked down to the beach to watch the sunset. The weather was perfect. It wasn't too hot, and it wasn't too cold. I keep hearing on the radio how lucky we Californians have been in the weather department. While the rest of the country is simmering in the late 90s and 100s, we have been chillin' in the 80s.

Anyway, after we came back, we threw these venison skewers on the barbeque, and they became a BIG hit. Everyone loved it, and commented how it wasn't "gamey" at all, not like what they had imagined and heard in the past about deer meat. "Tender" was the word that was heard 'round the room. The cilantro-garlic sauce was fantastic, and paired perfectly with this popular game.

Thanks to the Glowienke's for providing their beautiful house by the beach in Corona Del Mar. I was dog sitting the entire week. Keno is the name of their crazy, but cute little dog.

Servings: 16 people as an appetizer

Prep time: about 1 1/2 hrs

Cooking time: 6 minutes

Ingredients:

- 3 lbs. venison roast, cut into 1-inch strips

- 7 garlic cloves, peeled

- 1 cup fresh parsley leaves

- 1 cup fresh cilantro leaves

- 3 tsp. Kosher salt

- freshly ground black pepper

- 2 tbs. lemon juice

- 1 cup + 3 tbs. extra-virgin olive oil
- bamboo skewers

I. Cilantro-Garlic Sauce

1. In a food processor, mince garlic. Set 1 tbs. aside.

2. Add parsley, cilantro, 1 tsp. salt and a few grinds of pepper into food processor. Pulse until chopped.

3. With the motor running, add lemon juice and 1 cup extra-virgin olive oil in a steady stream. *If you're using a small machine, like we did, that's not a good idea. Just pulse, stop the machine, add some oil, then repeat.

4. Pour into bowl, cover and refrigerate.

II. The MEAT

1. Trim off all silver-skin and fat from the venison.

* Remember that silver-skin and fat tastes nasty. It's what makes game meat taste "gamey."

2. Cut roast into 1-in strips.

3. In a big zip-lock bag, marinate the meat with the leftover minced garlic, 2 tsp. salt and 3 tbs. of the cilantro-garlic sauce you made. Seal and refrigerate for 1 hour.