Embrace the spirit of New Zealand’s culinary scene with these succulent venison kebabs, a symphony of flavours that will transport your taste buds to the land of the long white cloud.
Succulent venison chunks are marinated in a blend of Manuka honey, tangy soy sauce, and aromatic ginger, imparting a depth of flavour that’s uniquely Kiwi.

Grilled to perfection, these kebabs are then drizzled with a luscious Manuka honey glaze, adding a touch of sweetness that complements the venison’s earthy notes.
Paired with fresh vegetables or salad and a sprinkle of sesame seeds, these venison kebabs are a culinary masterpiece that will leave your guests clamoring for more.

Yield: 12 venison kebabs

Recipe For Venison Kebabs with Manuka Honey Glaze

plate of venison kebabs

Indulge in the flavours of New Zealand with these delicious Kiwi-style venison kebabs, featuring a delightful Manuka honey glaze.

This recipe will take your taste buds on a savoury journey that you won't forget.

Prep Time 10 minutes
Cook Time 4 minutes
Additional Time 2 hours
Total Time 2 hours 14 minutes

Ingredients

  • 450 grams (1 pound) venison sirloin, cut into 2.5 cm (1-inch) cubes

Marinade

  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Manuka honey
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper

Manuka Honey Glaze:

  • 1/4 cup Manuka honey
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar

For the Skewers

  • 12 bamboo skewers
  • 1 red bell pepper, cut into 2.5 cm (1-inch) cubes
  • 1 green bell pepper, cut into 2.5 cm (1-inch) cubes
  • 1 onion, cut into 2.5 cm (1-inch)

Instructions

Marinate your steaks:

  1. In a large bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, Manuka honey, thyme, oregano, and pepper.
  2. Add the venison cubes to the marinade and toss to coat.
  3. Cover the bowl and refrigerate for at least 2 hours, or up to overnight.

Time to cook:

Manuka honey glaze:

  1. In a small saucepan, whisk together the Manuka honey, soy sauce, and balsamic vinegar.
  2. Bring the glaze to a simmer over medium heat and cook for 5 minutes, or until thickened.

To serve:

  1. Brush the skewers with the Manuka honey glaze.
  2. Serve immediately with your favourite sides.

Notes

Recipe Tips:

  • For a more intense flavour, marinate the venison overnight in the refrigerator.
  • If you don't have Manuka honey, you can substitute regular honey.
  • To prevent the kebabs from sticking to the grill, preheat the grill to medium-high heat and lightly oil the grates.
  • Do not overcrowd the grill; cook the kebabs in batches to ensure even cooking.
  • Let the kebabs rest for a few minutes before serving to allow the juices to redistribute.

Serving Suggestions:

  • Serve the venison kebabs with steamed rice or noodles.
  • Add a side of fresh salad for a balanced meal.
  • For a festive touch, serve the kebabs with a dollop of Manuka honey yoghurt sauce.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:Calories: 7828Total Fat: 458gSaturated Fat: 179gTrans Fat: 0gUnsaturated Fat: 210gCholesterol: 2933mgSodium: 2106mgCarbohydrates: 11gFibre: 0gSugar: 9gProtein: 860g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."


Shane Lowry

Shane Lowry is the author of Good Food To Eat, a website that provides recipes and cooking help.He is a home cook who enjoys sharing his passion for food with others. Lowry’s mother is a chef, and she taught him the basics of cooking and baking when he was young.He also has experience running a catering business with his wife, specializing in finger foods and full meals for people with dietary restrictions such as gluten-free, vegan, and low-carb.Through his various cooking experiences, Lowry has learned what makes a great recipe: simple to follow, yet delicious and satisfying. That’s why he focuses on creating step-by-step recipes that are easy for anyone to make, regardless of their cooking skills.

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