Deer Shisk-Kabobs

Name: Deer Shisk-Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: backstrap of a deer, cut, quartered; 1 pkg. bacon; zesty Italian dressing (8 oz.); toothpicks; 2/3 c. wine (red, dry); 1/3 c. water; liberal amount pepper; bay leaves; thyme; mustard seed; sliced onion

Eats Now Editorial Team · 271 kcal · Meat & Poultry

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Deer Shisk-Kabobs – a delicious recipe with backstrap of a deer, bacon, Italian dressing, toothpicks, wine, water. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

backstrap of a deer, cut, quartered
1 pkg. bacon
zesty Italian dressing (8 oz.)
toothpicks
2/3 c. wine (red, dry)
1/3 c. water
liberal amount pepper
bay leaves
thyme
mustard seed
sliced onion

1
Marinate for 24 hours.
2
After marinating, insert slices of garlic in roast.
3
Rub roast with salt.
4
Cook in 350u00b0 oven.
5
Baste with marinade drippings until roast is brown and tender.
6
Place roast on hot platter.
7
Add 1 glass current jelly to drippings, also 1/2 cup sour cream and 1 tablespoon brandy.
8
Stir over high heat until mixture thickens.
9
Garnish roast with orange strips or slices and spiced pears.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: backstrap of a deer, cut, quartered, 1 pkg. bacon, zesty Italian dressing (8 oz.), toothpicks, and more.

Yes, Deer Shisk-Kabobs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
271 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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