Venison Espetada (Portuguese-style Grilled Skewers)‪‬ Recipe

Don't let the minimal list of ingredients fool you. This venison recipe packs a ton of flavor

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5
serves
10
ingredients
Easy
difficulty

Everyone loves meat on a stick. And even though these Portuguese-style skewers don’t have a lot of ingredients, they pack a ton of flavor. We serve them over crusty grilled bread drizzled with olive oil to soak up every last drop of juice from the flavorful venison steak.

Serve over grilled bread for soaking up the flavorful drippings.

Backstrap, tenderloin or top round are all perfect for this recipe. It’s best to marinate the venison overnight, but marinate for at least 4 hours if overnight isn’t an option. We grilled these over a hot bed of lump charcoal coals on our Lodge Sportsman Grill.

 

Ingredients

2 pounds venison steak, cubed into 2-inch chunks

6 garlic cloves, minced

6 dried bay leaves, crumbled

1 teaspoon ground black pepper

1/2 cup Madeira wine

2 tablespoons olive oil

2 tablespoons white vinegar

2 red bell peppers, cut into 1-inch squares

1 tablespoon salt

Loaf of crusty bread, sliced

Cooking Instructions

Start by mixing the garlic, crushed bay leaves, salt, pepper, wine, olive oil and white vinegar. Place the venison in a glass bowl or gallon zip-style bag. Pour the marinade over and toss well if in a bowl, or massage the venison if you have it in a bag. Refrigerate at least 4 hours or overnight.

Mix the venison and marinade ingredients in a bag or glass bowl.

Chop the peppers into about 1.5-inch squares.
Cut the bell peppers into chunks.
Alternate the venison chunks and bell pepper on soaked bamboo or metal skewers. Grill over high heat for 3 to 5 minutes per side. Grill crusty bread for a minute or so per side to get some good grill marks and heat it through.

Grill for 3 to 5 minutes per side until the venison is medium-rare.

Place the bread on a platter and top with the grilled skewers. Cover with foil and let it rest 5 to 10 minutes. Serve a slice of bread with each skewer.

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