Bacon-Wrapped Venison Skewers
If you’re not very familiar with cooking with venison, this recipe is a wonderful way to get started. And be sure to check out one of our articles about venison, “How Wild is Your Game,” to learn more.
Ingredients
3 Tbsp. fresh ginger, chopped
1 bunch of cilantro, coarsely chopped
¾ cup sesame seeds
1 Tbsp. honey
5 garlic cloves, chopped
1 jalapeno, seeds removed and chopped
Juice of 1/2 lemon
3 Tbsp. sunflower oil
3 lbs. venison loin, cut into 2- to 3- inch pieces (other cuts are acceptable)
2 medium yellow onions, cut into 2-inch pieces
1 lb. bacon, sliced
Directions
To make the pesto: Combine ginger, cilantro, sesame seeds, honey garlic, jalapeno, lemon juice and sunflower oil in a food processor and puree until smooth.
Toss venison and onion in the pesto and marinate for 2 to 4 hours.
Fill skewers with venison and onion, wrapping each piece of venison with bacon and using the skewer to secure the bacon.
Grill on medium-high heat until venison is medium rare to medium (or to your liking).
Suggestions
This recipe pairs well with Wollersheim Winery's Domaine Reserve. Winemaker Philippe Coquard uses a traditional fermentation to bring out the spice and berry flavors concentrated in the fruit. A year of aging in oak barrels enhances the depth, finesse and complexity.
Double down on smoky chocolate flavors by rubbing the bacon with finely ground coffee, such as Kickapoo Coffee's Organic Cast Iron or Organic Driftless Dark.
To read more about venison, check out "How Wild is Your Game?"
More Recipes by This Author
Edible in your mailbox
