Description
These Venison Skewers with Raspberry Habanero Glaze are a fiery, fruity explosion of flavor you didn’t know you needed! Tender chunks of marinated venison are grilled to perfection and slathered with a sweet, spicy glaze that balances heat and tang. Ideal for grilling season or a wild game dinner party! #VenisonRecipe #RaspberryHabanero #GrilledSkewers
Ingredients
Units
Scale
- 1 1/2 lbs venison steak, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- Wooden or metal skewers
- Raspberry Habanero Glaze:
- 1/2 cup seedless raspberry preserves
- 1 small habanero pepper, finely minced (adjust to heat preference)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Pinch of salt
Instructions
- In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, garlic powder, pepper, paprika, and salt. Add venison cubes and marinate for at least 1 hour, or overnight in the refrigerator for best flavor.
- Soak wooden skewers in water for 30 minutes if using. Preheat grill to medium-high heat.
- Thread marinated venison cubes onto skewers.
- In a small saucepan, combine raspberry preserves, minced habanero, vinegar, Dijon mustard, and a pinch of salt. Simmer over low heat for 5–7 minutes until slightly thickened. Set aside to cool slightly.
- Grill skewers for 2–3 minutes per side, turning often, until medium-rare to medium doneness (internal temp around 130–135°F).
- Brush the raspberry habanero glaze over skewers during the last minute of grilling for a sticky, flavorful finish.
- Serve warm with extra glaze on the side!
Notes
- Substitute raspberry preserves with blackberry or cherry if preferred.
- Use gloves when handling habaneros and adjust amount to taste—this glaze packs heat!
- Great served over rice, salad greens, or alongside grilled veggies.