Grilled Hoisin Venison Skewers

These grilled wild game skewers pair thin slices of marinated venison with a savory-sweet hoisin glaze. Cooked quickly over high heat and finished with toasted sesame seeds, they work as a shareable appetizer or a substantial snack.

1Food Prep1 hr 30 min (includes thaw & marinade)
2Grill Prep15 min
3The Cook10 min

Cooking for 8 people

Ingredients

1 lb.
venison or other wild game roast, frozen
¼ cup
hoisin sauce (plus extra)
2 tbsp
soy sauce
1 tbsp
rice wine vinegar
1 tbsp
toasted sesame oil (plus extra)
1 tbsp
maple syrup
2 cloves
garlic, grated
1 thumb
ginger, grated
toasted sesame seeds, for garnish

1Food Prep

Mix all ingredients for the marinade (everything except meat and sesame seeds) in a large bowl.
Pull roast out of the freezer and let it set at room temperature for about an hour. You want it mostly frozen but not too solid for slicing thin. (If it’s thawed already, that’s OK. Put it in the freezer for 15-20 minutes to firm it up for slicing.)
Slice against the grain into ⅛- to ¼-inch-thick strips.
Mix the sliced meat into the marinade and allow to set for 30 minutes or overnight.
If using wooden skewers, soak in water for about 20 minutes before skewering the meat. Weave the strips onto the skewer in an accordion pattern.

2Grill Prep

- Start the grill and bring it to high heat, over 400°F.
- Clean the grill grates before cooking.

Fuel: We recommend Kingsford™ Original Charcoal Briquets.
Method: Direct-Heat Grilling
Temp: High heat, over 400°F

3The Cook

- Place skewers on a hot, clean grill. Cook for 5 minutes and flip onto the other side. Cook another 5 minutes or so until the outside of the skewer is browned and the internal temperature reaches 145°F.
- Mix together equal parts hoisin and sesame oil in a small bowl and brush on skewers immediately after you take them off the grill.
- Finish with a sprinkling of toasted sesame seeds.

Recipe created by Maggie Hudlow on behalf of MeatEater, recipe presented by Kingsford. Used with permission.