Recipe (Serves 4-6)
Ingrediants
- 1.5-2 lb. lean venison meat, cut into cubes
- 1 16 oz. can Lone Star Beer
- 2 tsp. kosher salt
- 2 poblano peppers
- 1 white onion
- 3-4 Tbsp. Hardcore Carnivore X Lone Star Meatchelada seasoning
Tip: We recommend using metal skewers to avoid the wood skewers burning on the grill.
Instructions
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Place the venison in a bowl, add Lone Star Beer and salt, then cover and marinate in a refrigerator for 30-60 minutes. Do not soak any longer than this.
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Prepare the poblano peppers by removing the seeds and core and cutting into small squares about 1.5 inches long. Prepare the onion by removing the skin and cutting into squares about 1.5 inches long. Drain the venison, then start to assemble the skewers. Alternate onion, poblano, and venison chunks until all skewers have been threaded.
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Season the skewers well all over with Hardcore Carnivore Meatchelada.
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Light a grill for high heat cooking, around 450°F.
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Place the skewers onto the hot part of the grill, and cook, turning every 2 minutes to prevent burning. Cook until the meat has developed a brown crust and the onions and peppers have begun to soften and char, about 10-14 minutes all up.
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Remove from grill and serve immediately—metal skewers will be hot.
Source: https://www.texasmonthly.com/promotion/field-to-table-venison-skewers/
bon appetit
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