Venison Kabobs

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 13%
  • Fat: 3.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.4g
  • Carbohydrate: 32.2g
  • Fiber: 2.1g
  • Cholesterol: 95mg
  • Iron: 0.0mg
  • Sodium: 177mg
  • Calcium: 0.0mg


  • 1 pound lean venison, cut into 1 1/2-inch cubes
  • 1 small purple onion, cut into 1-inch pieces
  • 1 medium-size sweet red pepper, cut into 1-inch pieces
  • 1 medium-size green pepper, cut into 1-inch pieces
  • 1/2 cup mango or other fruit chutney
  • 1/3 cup honey mustard
  • 1 tablespoon water
  • 1 teaspoon minced garlic (about 2 cloves)
  • Vegetable cooking spray


  1. Thread venison, onion pieces, and pepper pieces alternately onto 4 (15-inch) metal skewers.
  2. Combine chutney and next 3 ingredients in a small bowl; stir well. Brush mixture evenly on kabobs.
  3. Coat rack of a broiler pan with cooking spray. Place kabobs on rack; broil 5 1/2 inches from heat (with electric oven door partially opened) 8 to 10 minutes or to desired degree of doneness, turning occasionally.
Note: Grill the kabobs, covered, 8 to 10 minutes over medium-hot coals (350° to 400°), if desired.
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