Grilled Venison Kabobs

These Grilled Venison Kabobs can be described in one word, Incredible! Check it out.


  • 2 Pounds Venison
  • Paul Newman’s Italian Dressing (Any Bottled Italian Dressing Will Do)
  • 12 Cherry Tomatoes
  • 12 Pearl Onions or 1 Large Sweet Onion, Cut in Chunks
  • 1 Can Pineapple Chunks
  • 1 Pound Whole Mushrooms


Marinate - Cut your venison into chunks. Put the venison chunks, and the veggies in a large zip lock bag. Pour the Italian Dressing in the bag and let it marinate overnight in the frig.

The grill - Once meat is marinated, fire up the grill and place meat and other ingredients, on the skewers alternating with the veggies (including pineapple chunks). Grill on medium heat for approximately 15 – 20 minutes. You’ll need to turn the skewers often and carefully, as you don’t want to lose your veggies. I prefer venison medium rare, but cook to your preference. 

Chef’s Notes:

I like to add beef on my Kabobs also. I use the very same recipe for both. Try adding a little Sirloin to mix. You’ll be glad you did!


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