Garlic and Mustard Venison Skewers

If garlic’s not your thing, tone down the hot edge by first sauteing the cloves in olive oil over low heat until they are an even, light brown color. The flavor will be nutting and a little sweet.

Print Recipe
5 from 1 vote

Garlic and Mustard Venison Skewers

Servings: 6 appetizer servings


  • 1 1/2 pounds venison trimmed of any silver skin
  • 1/4 cup extra virgin olive oil
  • 10 to 12 cloves fresh garlic minced
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 3 tablespoons Dijon mustard
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • wooden skewers soaked in water for 30 minutes


  • Slice venison across the grain of the meat into 1/2-inch-thick strips.
  • In a medium bowl, whisk together remaining ingredients (except skewers). Add sliced meat to bowl, toss to coat evenly, cover and refrigerate for 1 to 4 hours, turning occasionally.
  • Remove meat from marinade and drain, but do not pat dry. Place skewers into meat, and grill to desired doneness over a well-oiled, medium-hot grill. For medium-rare, cooking time is about 3 to 4 minutes.


  1. Thomas Hartland on August 21, 2019 at 8:35 am

    5 stars
    Tried this and it turned out great! Great weeknight summer recipe!

    • Scott Leysath on August 21, 2019 at 12:09 pm


  2. Craig Ludwig on December 16, 2019 at 6:20 pm

    Can I marinate longer than 4 hours?

    • Scott Leysath on December 16, 2019 at 6:56 pm

      You bet! Up to 24 hours.

      • Craig Ludwig on December 17, 2019 at 2:36 pm


Leave a Comment

Recipe Rating