Kokanee Quinn outdid herself when she unearthed this gem of a MeatEater recipe—a delicious pairing of grilled venison skewers with peak-season heirloom tomatoes. With their juicy, sun-ripened sweetness and the richness of a simple balsamic-shallot drizzle, the tomatoes shine as the perfect contrast to smoky, tender meat. Light, fresh, and packed with flavor, this dish is summer on a plate and proof that sometimes the best meals are rooted in seasonal simplicity.

Ingredients

  • 2 lbs. venison round
  • Your favorite meat rub or seasoning
  • Canola or vegetable oil for brushing
  • 3 to 4 large ripe tomatoes
  • 1 tbsp. shallot, minced
  • 3 tbsp. good balsamic vinegar
  • Extra virgin olive oil for drizzling
  • Coarse sea salt
  • Freshly cracked pepper
  • Dried or fresh basil
  • Crumbled cotija or feta cheese
  • Arugula

Also works with

Any skewered meat

Special equipment

Grill

Preparation

  1. Remove silver skin from venison roast. Cut against the grain into 1 ½ inch strips. Tightly thread the ribbons of meat onto metal skewers. (If using wooden skewers, presoak them in water for 30 minutes.) Coat venison with canola oil, and then season to taste with your favorite meat rub. Set aside. Prepare grill for direct, high-heat cooking.
  2. In a small bowl, combine balsamic vinegar and minced shallot. Slice tomatoes into ½- to ¾-inch thickness, and then lay them in one layer on a plate. Drizzle with extra virgin olive oil and sprinkle with basil, crumbled cheese, and arugula to taste. Set aside.
  3. When the grill is ready, pat venison dry with paper towels and coat with more canola oil. Grill skewers until you get good grill marks on all sides and meat is cooked to your liking. To finish, drizzle balsamic vinegar and shallot over the tomatoes and season with coarse sea salt and freshly cracked pepper. Serve immediately with the grilled venison.
Topics
Kokanee Quinn Recipes