Venison Kebabs

Grill the kebabs, covered, 8 to 10 minutes over medium-hot coals (350° to 400°), if desired. Serve with basmati rice and baked apples.

Yield: 4 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 218
  • Fat: 2.9g
  • Saturated fat: 1.1g
  • Protein: 26.9g
  • Carbohydrate: 19.8g
  • Cholesterol: 96mg
  • Iron: 4.4mg
  • Sodium: 352mg
  • Calories from fat: 12%
  • Fiber: 1.4g
  • Calcium: 17mg


  • 1 pound lean venison, cut into 1 1/2-inch cubes
  • 1 small red onion, cut into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1/2 cup mango or other fruit chutney
  • 1/3 cup fat-free honey mustard
  • 1 tablespoon water
  • 1 teaspoon minced garlic
  • Cooking spray


  1. Preheat broiler.
  2. Thread venison cubes, onion pieces, and pepper pieces alternately onto 4 (15-inch) metal skewers.
  3. Combine chutney and next 3 ingredients in a small bowl; stir well. Brush mixture evenly on kebabs.
  4. Coat rack of a broiler pan with cooking spray. Place kebabs on rack; broil 8 to 10 minutes or to desired degree of doneness, turning occasionally.
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