Kokanee Quinn Finds Another Winner: Hoisin-Glazed Venison Skewers

Kokanee Quinn did it again, hooking another recipe worth firing up the grill for. This one was found on MeatEater and posted by Maggie Hudlow—and it may be the answer to that eternal potluck question: “What can I bring that people will actually eat?”

Serve the skewers alone as an appetizer, or turn them into dinner with steamed rice and a pile of pickled or sautéed vegetables.

Hoisin-Glazed Venison Skewers

Recipe by Maggie Hudlow, posted on MeatEater
Prep and cooking time: About 1 hour, plus optional overnight marinating
Yield: 6 to 8 skewers

Ingredients

• 1 pound venison roast
• ¼ cup hoisin sauce, plus more for finishing
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon toasted sesame oil, plus more for finishing
• 1 tablespoon maple syrup
• 2 garlic cloves, finely grated
• 1 thumb-sized piece of fresh ginger, finely grated
• Toasted sesame seeds, for garnish

No venison? This recipe can also be made with other types of wild game.

Equipment

• Grill
• Wooden or metal skewers

Directions

1. In a large bowl, stir together ¼ cup hoisin sauce, the soy sauce, rice wine vinegar, 1 tablespoon toasted sesame oil, maple syrup, garlic, and ginger.
2. For easier slicing, begin with a mostly frozen venison roast. Let it sit at room temperature for roughly an hour—long enough to soften slightly but remain firm. Slice the meat against the grain into strips about ⅛ to ¼ inch thick. If the roast is already thawed, place it in the freezer for 15 to 20 minutes before slicing.
3. Add the venison strips to the marinade and toss until thoroughly coated. Let the meat marinate for at least 30 minutes or refrigerate it overnight for a deeper flavor.
4. If using wooden skewers, soak them in water for approximately 20 minutes. Thread each strip of venison onto a skewer, weaving it back and forth in an accordion pattern.
5. Heat the grill to more than 400°F. These skewers cook best with a quick blast of high heat.
6. Arrange the skewers on a clean, hot grill. Cook for about 5 minutes, flip, and cook for another 5 minutes, or until the exterior is nicely browned and the meat reaches your preferred doneness.
7. Mix equal parts hoisin sauce and toasted sesame oil in a small bowl. As soon as the skewers leave the grill, brush them with the mixture and finish with a shower of toasted sesame seeds.

Pile them onto a platter and step aside—these skewers have a habit of disappearing faster than anyone admits.