NUTRITION

SERVINGS

INGREDIENTS

7 oz Venison loin

1 tbsp Extra virgin olive oil

1 tbsp Fresh rosemary

2 cloves Garlic

1 medium Red bell pepper

0.5 medium Red onion

1 small Zucchini

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Balsamic vinegar

PREPARATION

• 1

  Cut the venison loin into 1-inch cubes and place them in a glass mixing bowl.

• 2

  Whisk together the extra virgin olive oil, minced fresh rosemary, minced garlic, balsamic vinegar, sea salt, and black pepper in a small jar.

• 3

  Pour the marinade over the venison cubes, tossing thoroughly to coat, and allow to marinate for 20 to 30 minutes at room temperature.

• 4

  While the meat marinates, chop the red bell pepper, red onion, and zucchini into 1-inch pieces suitable for skewering.

• 5

  Thread the marinated venison and the chopped vegetables onto skewers, alternating between the meat and the various vegetables.

• 6

  Preheat your grill to medium-high heat and lightly brush the grates with a touch of oil to prevent sticking.

• 7

  Place the skewers on the grill and cook for 3-4 minutes per side, turning occasionally until the venison is medium-rare and the vegetables are tender-crisp with light char marks.

• 8

  Transfer the kebabs to a clean plate and let the meat rest for 5 minutes before serving to lock in the juices.