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Zesty Venison Skewers with Blackberry Jalapeño Glaze

Tangy Venison Skewers with Raspberry Habanero Glaze

Zesty Venison Skewers with Blackberry Jalapeño Glaze combines lean venison with a sweet-heat glaze for a wild game delicacy that’s impressively tender and flavorful.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • For the Venison Skewers:
  • 2 pounds venison loin or leg, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 red onion, cut into 1-inch pieces
  • 2 bell peppers (preferably different colors), cut into 1-inch pieces
  • For the Blackberry Jalapeño Glaze:
  • 2 cups fresh or frozen blackberries
  • 3 tablespoons honey (substitute maple syrup for a different depth of flavor)
  • 2 tablespoons apple cider vinegar
  • 1–2 jalapeños, seeded and finely diced (adjust to your heat preference)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon grated ginger
  • 1/4 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Prepare the Venison: Pat the venison cubes dry with paper towels. In a large bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Add the venison cubes and toss to coat evenly. Cover and refrigerate for at least 20 minutes (or up to 4 hours).
  2. Prepare the Blackberry Jalapeño Glaze: Combine blackberries, honey, apple cider vinegar, diced jalapeños, lime juice, ginger, and cinnamon in a small saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally until the blackberries break down and the sauce thickens.
  3. Skewer the Venison: If using wooden skewers, soak them in water for at least 30 minutes. Alternately thread the marinated venison cubes, red onion pieces, and bell pepper chunks onto the skewers, ensuring not to pack them too tightly.
  4. Grill the Skewers: Preheat your grill to medium-high heat (approximately 400-450°F). Oil the grates well. Place the venison skewers on the grill and cook for 3-4 minutes per side, rotating to cook all sides evenly. Venison is best served medium-rare to medium (internal temperature of 135-145°F).
  5. Glaze and Finish: During the last 2 minutes of cooking, brush the skewers generously with the blackberry jalapeño glaze, turning once to glaze both sides. Remove from the grill and let rest for 5 minutes before serving. Drizzle the remaining glaze over the skewers just before serving.

Notes

  • Never marinate venison for longer than 4 hours, as the acid in marinades can break down the meat’s texture.
  • For a smoother glaze, strain the mixture through a fine-mesh sieve after cooking.
  • Leave a small space between each piece on the skewer for even cooking.
  • Venison becomes tough and gamey when overcooked due to its low fat content.
  • No blackberries? Raspberries or blueberries work beautifully in this glaze.
  • For a milder heat, replace jalapeños with poblano peppers.
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Grilled
  • Cuisine: American

Nutrition

  • Serving Size: 2 skewers
  • Calories: 285
  • Sugar: 12g
  • Sodium: 330mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 38g

Keywords: venison skewers, blackberry jalapeño glaze, wild game recipe, lean protein, healthy grilling, wild meat, game meat recipe