Description
These zesty venison skewers with blackberry jalapeño glaze are a true celebration of hearty, wild flavors balanced beautifully with sweet and spicy notes.
Ingredients
Scale
- For the Skewers:
- 2 lbs venison loin or leg, cubed (1.5-inch pieces)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 red onion, cut into chunks
- 2 bell peppers (any colors), cut into chunks
- For the Glaze:
- 2 cups fresh or frozen blackberries
- 3 tbsp honey (or maple syrup)
- 2 tbsp apple cider vinegar
- 1–2 jalapeños, finely diced and seeded
- 2 tbsp fresh lime juice
- 1 tbsp grated fresh ginger
- 1/4 tsp ground cinnamon
- Pinch of salt
Instructions
- Begin by infusing flavor and tenderness into your venison. Toss together the cubed venison with olive oil, garlic, rosemary, thyme, salt, and pepper in a large bowl. Mix until the meat is evenly coated. Store the marinated venison in the refrigerator to chill for at least 20 minutes, allowing the flavors to meld. For deeper infusion, you can marinate for up to 4 hours.
- While your venison marinates, prepare the glaze. In a medium-sized saucepan, combine blackberries, honey, apple cider vinegar, jalapeños, lime juice, ginger, cinnamon, and a dash of salt. Simmer over medium-low heat. Stir the mixture occasionally, cooking for 15 minutes until thickened to your desired consistency. Strain the glaze if a smoother texture is preferred.
- Take the cubed venison from the refrigerator. Along with chunks of red onion and bell peppers, thread the ingredients alternately onto the pre-soaked wooden or metal skewers. This ensures an even cook and a vibrant presentation.
- Preheat your grill to medium-high heat, approximately 400-450°F. Oil the grates well to prevent sticking. Place skewers on the grill, cooking each side for 3-4 minutes until the internal temperature is between 135°F and 145°F, achieving medium-rare to medium doneness.
- In the last 2 minutes of grilling, generously brush the skewers with your blackberry jalapeño glaze. Turn them to coat evenly and then remove from the heat. Allow the skewers to rest for about 5 minutes before serving.
Notes
If using frozen blackberries, ensure they are fully thawed before beginning the glaze. Maintain medium-high heat on the grill to achieve a perfect sear while keeping your skewers juicy. Adjust the heat level of the glaze by increasing or decreasing the amount of jalapeños.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: Approx. 320 per skewer
- Sodium: 400 mg
- Protein: 36 g