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Cran-Tea Venison Kebobs

Submitted by: Anonymous

This combination of sweet and savory complement each other beautifully. The cranberries and deer are classic fall dishes and kebobs are always a treat.

Prep Time: Prep time: 15 min. Marinate time: overnight Cook time: 10-15 min.
Serving Size: serves 2
  • Marinade:
  • 3 c. hot water
  • 3 tbsp. cranberry tea leaves
  • 1 tbsp. lemon juice
  • Kebobs:
  • 1 lb. venison, cut into large cubes
  • 1-2 c. fresh cranberries
  • 2 tbsp. fresh thyme
  • 1 jalapeño pepper cut into chunks just large enough to fit on kebob skewers
  • salt and pepper to taste
Brew tea with hot water and lemon juice and cool.
Separate out 1 c. brewed tea mix and set aside in refrigerator.
Marinate cubed venison in the remaining 2 c. of tea mixture overnight.
Fill kebob skewers alternating with the cranberries, meat, and peppers.
Brush remaining 1 c. tea over the raw kebobs and sprinkle thyme and other seasonings over the kebobs. Grill over an open flame until desired doneness (or cook in a 375°F oven).
Serve hot!

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