Garlic and Mustard Venison Skewers
Servings: 6 appetizer servings
Ingredients
- 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
Instructions
- 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.