Venison Skewers

This is where venison comes from
This is where venison comes from

That was the last package of venison cubes from my fall muzzleloader deer. All the ground meat is gone, too. There is one package of backstrap left and maybe I will save it for the grill if this winter will ever end. Thank you little deer for feeding us this winter.

These skewers would be good for an appetizer or as the main meat dish. Serving size depends on the purpose as well as the size of each skewer. I think I put about 6-8 small cubes on each skewer. I don’t know if you can tell from the photos, but we cut our cubes on the small side, around an inch. I cooked them in the oven, but they would be great on the grill.

Venison Skewers

  • Servings: 1-3 skewers per person, depending on size and purpose
  • Difficulty: easy
  • Print

Preheat oven to 350°

Line a baking pan with non-stick foil.

1-1.5 lbs cubed venison

wooden skewers

dry rub

Prepare dry rub marinade. Combine the following:

1 tablespoon brown sugar

1 tablespoon smoked paprika

1 tablespoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

  1. In mixing bowl, coat venison cubes with dry rub and set aside while soaking the skewers.
  2. Soak wooden skewers in water for thirty minutes while venison is marinating in dry rub.
  3. Skewer the venison according to your desired portion size and place on baking sheet.
  4. My small cubes were done in about 10 minutes. Larger cubes will obviously take longer, but you need to gauge your desired doneness, as well. Venison is very lean and you don’t want it to dry out. If you are using beef cubes from a cut like chuck, you can cook them longer without that fear. I might add oil to the dry rub if cooking on a grill or at least oil the grill grate.

Author: Barbara

I have a PhD in American Literature and taught in higher education for over twenty years and directed two Centers for Instructional Technology before retiring.

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