Venison Shish Kebabs

Prep Time: 1 Hour
Yields: 4-6 Servings

Comment:
In a state where hunting is popular we are often lucky to be treated to cuts of venison. These melt-in-your-mouth kebabs are flavored with Indian spices now commonly available in supermarkets. They can be cooked on a rotisserie over the BBQ or skewered and cooked on the grill or in the oven. Slow cooking keeps the meat moist and tender.

Ingredients:
2 pounds venison, cleaned of all fat, and cut into 1 ½ inch cubes
2 tbsps peeled and grated fresh ginger
1 tsp granulated garlic or 1 tbsp fresh minced garlic
1 tsp coriander powder
1 tsp cumin powder
¾ tsp cayenne pepper (or to taste)
¾ tsp garam masala
½ tsp turmeric
2 tsps salt
2 tbsps olive oil or vegetable oil
2 tbsps vinegar (any kind)

Method:
Rinse the venison and pat dry.  In a small bowl, mix ginger, garlic, cumin, coriander, cayenne, garam masala, turmeric, salt, oil and vinegar.  Rub mixture into the pork tenderloin, reserving a little for basting.  Marinade in the refrigerator for at least 4 hours, or preferably overnight.  Thread meat onto metal skewers and cook on a BBQ or in the oven at 350º F for ½ hour, turning once halfway through.  Baste with reserved marinade and a little extra oil to keep moist.  Serve garnished with sliced tomatoes, lemons, cucumbers and a cilantro dipping sauce.  NOTE:  The secret is the addition of vinegar to the marinade, which takes away the gamey smell while tenderizing the meat at the same time.

Chandan Sharma
Sharing Shores, Indian Women's Association
225-753-1114
sharingshores@yahoo.com