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.
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.
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
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.
Chop the peppers into about 1.5-inch squares.
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.
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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