Disclaimer: If you are offended by hunters, stories about hunting, pics of hunted animals, etc. , you may want to pass on reading this post…
Carpet Shoes. Camo. Face Paint. August 20th. The opening weekend of the deer bow hunt in Utah.
A joyous time for the Foster fam. Well, at least for the males in the fam.First the deer hunt, and then in a few weeks, the elk hunt.
The hunt is on. Today, I ran down to my basement and opened the freezer, I let out a yelp when I saw this:
My nephew, Nick “harvested” a buck on Saturday, the opening day of the hunt.
Oh happy day.
In honor of Nick,
slayingharvesting (huter talk) a deer, I prepared these tasty kabobs for Sunday dinner. No, I didn’t use Nicks venison, just some elk steaks we had in the freezer. Now you know I’m not a fan of wild game, but after marinating these in my special sauce, and Grant working his magic on the BBQ, we ended up with some really delish kabobs on the table.
Happy Huntin’ !
Nick’s deer on the opener.
Update-Monday night, Jake got a deer as well.
Want to read more about my hubs obsession with hunting? This post tells it all.
Grilled Teriyaki Elk Kabobs
A Bountiful Kitchen
For assembly of kabobs:
12-14 10 inch wood skewers, soaked in cold water for at least 15 minutes
2 lbs red meat (elk, venison, beef) cut into 1 inch cubes
fresh veggies and fruit:
4 peppers total- assorted colors (red, orange, yellow, green) seeded and cut into chunks
1 cupgrape tomatoes
1 large sweet onion, chunked
8-10 fresh mushrooms, washed
Mix all marinade ingredients together in a bowl, or a large Ziplock bag.
Add the cut up meat to the marinade and let sit for at least 1 hour, and up to 24 hours.
When ready to assemble, thread meat and vegetables onto skewers.
Grill on medium high heat for about 5-6 minutes per side, turning once.