Nothing beats cooking over an open flame. These venison backstrap skewers are simple, full of flavour, and finished with a fresh chimichurri that cuts through the richness of the meat. Perfect for campfire cooking or your weekend BBQ.
Ingredients
For the Skewers:
- 1 kg venison backstrap, cut into 3 cm chunks
- 2 tbsp of your favorite Red Meat Seasoning or a mix of:
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Pinch of cayenne pepper (optional, for heat)
- Wooden or metal skewers
For the Chimichurri:
- 1 cup finely chopped fresh parsley
- ½ cup good quality olive oil
- ¼ cup red wine vinegar
- 1 tsp dried oregano
- 2 cloves garlic, minced
- Pinch of salt and pepper to taste
Method
- Prep the Meat:
Cut the venison backstrap into even 3 cm cubes and pat dry with paper towel to remove excess moisture.
- Season:
Toss the meat in Red Meat Seasoning (or the herb and spice mix above) until evenly coated. Let sit for 10–15 minutes to absorb the flavours.
- Skewer:
Thread the seasoned venison cubes onto skewers, leaving a little space between each piece to allow for even cooking.
- Grill:
Preheat a flame BBQ to medium-high heat. Grill the skewers for about 2–3 minutes per side, turning occasionally, until cooked to your preferred doneness. Venison is best served medium-rare to medium.
- Make the Chimichurri:
In a bowl, mix together chopped parsley, olive oil, red wine vinegar, oregano, minced garlic, and a pinch of salt and pepper. Stir well to combine.
- Finish & Serve:
Once the skewers are off the grill, spoon the chimichurri generously over the hot meat. Let rest for a couple of minutes before serving.
🌿 Cooking Tip
Make your chimichurri ahead of time and let it sit for at least an hour — the longer it rests, the more the flavours develop.
📸 Serving Idea
Serve straight from the grill tray and let everyone dig in, or plate up with roasted vegetables or flatbread on the side.
