PREP TIME 15 MINS
COOK TIME 15 MINS
SERVES 4 – 6
HARDWOOD BIG GAME BLEND
Venison, bell pepper, and onion don’t need much more than a salt and pepper seasoning when you’re grilling them over a flavorful Traeger wood fire. Stack ’em up and sear em for an easy weeknight meal. Ingredients 1 LB VENISON BACK STRAP
2 RED ONIONS
2 RED BELL PEPPERS
2 GREEN BELL PEPPERS
2 YELLOW BELL PEPPERS
SALT AND PEPPER, TO TASTE
Cut the venison into 1-inch chunks. Cut onion and peppers into 1-inch pieces.
Place meat and vegetables into a mixing bowl. Drizzle with olive oil and add salt and pepper to taste. Mix to combine.
Stack meat and vegetables onto Traeger flex skewers starting with pepper, then meat, then onion. Repeat.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
Place kabobs on grill grate and cook for 15 minutes turning once. Remove from grill and serve. Enjoy!
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