Venison Kabobs with Sweet and Smoky Sauce

Ingredients and Weight:

1. Venison (deer meat) - 800 grams, cut into cubes
2. Cherry peppers - 100 grams, halved
3. Onions - 2, cut into chunks
4. Garlic - 4 cloves, crushed
5. Sweet and Smoky Sauce (see recipe below) - 300 ml
6. Skewers - bamboo or metal, soaked in water for 30 minutes before use
7. Oil for greasing the grill or pan

Preparation Time: 45 minutes (including sauce preparation)

Cooking Time: 30-40 minutes on a medium-hot grill or in a preheated oven at 375°F

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Prepare the sweet and smoky sauce by mixing together all the ingredients listed below in a small bowl. Set aside.
2. In a separate bowl, season the venison cubes with salt and pepper.
3. Preheat the grill or oven to medium-hot.
4. Lightly oil the grill or pan.
5. Thread the venison cubes, cherry peppers, and onions onto the skewers, alternating between the ingredients.
6. Place the skewers on the preheated grill or in the preheated oven.
7. Grill or bake for 15-20 minutes, turning occasionally, until the meat is cooked through and slightly charred on the outside.
8. Brush the kabobs with the sweet and smoky sauce during the last 5 minutes of cooking.
9. Serve hot with a side of your choice, such as roasted potatoes or a fresh salad.

Nutritional Information: (per serving) Calories: Approx. 400-500 depending on the side dish chosen Fat: Moderate Carbohydrates: Depends on the side dish Protein: High

Dish Characteristics:

1. Unique combination of venison and sweet & smoky sauce.
2. Great for a special occasion or a luxurious meal.
3. Skewered meat makes it easy to handle and share.
4. Can be customized with different side dishes to suit different tastes.

User Comments:

1. "The combination of venison and sweet & smoky sauce was amazing! The dish was a real hit at my dinner party." - John Doe
2. "I love how easy it is to make this dish on the grill. It's perfect for summer barbecues." - Jane Smith
3. "The venison kabobs were so tender and juicy, paired perfectly with the sweet and smoky sauce." - Michael Johnson

Special Precautions and Tips:

1. Make sure to soak the skewers in water for at least 30 minutes before use to prevent them from burning on the grill.
2. Venison is a lean meat, so be careful not to overcook it, as it can become tough.
3. Adjust the heat of the grill or oven to ensure even cooking and prevent burning of the sauce or meat.
4. If using a pan on the stove, make sure to use a non-stick pan or lightly oil the pan before adding the kabobs to prevent sticking.