Ground Venison Kabobs

If you have a freezer full of ground venison meat, try these Ground Venison Kabobs! Rich ground venison combined with your favorite BBQ flavors, and grilled to tender and juicy perfection. An easy ground venison recipe that’s perfect for summer grill season!

Most people think of steak when they think of grilled kabobs, like our grilled venison kabobs. But, if you have a freezer stocked full of ground deer meat and are looking for new grilling recipes, you’ll definitely want to give these ground venison kabobs a try.

Ingredients needed:

• 1 pound ground venison
• 1 medium-large white onion
• 1/2 cup shredded mild cheddar cheese
• 1 Tbsp. Basic BBQ Seasoning from the Ground Venison Seasoning Blends
• 1/4 cup BBQ sauce
• Skewers (see notes below regarding skewers)

How to make ground venison kabobs

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1. Preheat your grill to medium heat, or your pellet smoker to 450 degrees F.
2. In a large bowl, add the ground venison and shredded cheddar cheese, and basic BBQ seasoning. Cut the onion in half. Dice one half of the onion, and add to a large mixing bowl. Set the other half aside.
3. Mix the ingredients in the bowl together and roll into 1-inch balls.
4. Cut the remaining half of the onion into large chunks.
5. Add the meatballs and onion to the skewers, placing onion in between each meatball.
6. Grill the kabobs for 4-5 minutes per side. Brush BBQ sauce onto the kabobs during the last minute.
7. Carefully remove and serve.

Recipe FAQs and Notes

Is ground venison healthy?

Ground venison comes from deer, which are by nature much leaner animals than cattle. They contain less fat than beef, therefore containing lower calorie and fat content.

How do you get the wild taste out of deer meat?

I’m sure you’re familiar with people saying venison and other wild game meat tasting “gamey.” The “gamey” flavor actually comes from a variety of factors, including the diet of the deer, the processing of the meat, the season in which the animal was harvested (i.e., if the male deer was in rut), the age of the animal, and more. Outside these factors, venison will not taste exactly like beef, so if you’re expecting that, you’ll be in for a surprise. However, I’ve also found how the meat is cooked can also greatly reduce any strong gamey flavor. 

If you’ve had a bad experience with venison tasting “gamey”, there are a few things you can try. 

1. If it’s your kill/harvest, do your research on proper field dressing, bleeding, and processing to know what elements can affect the flavor of the meat during these. 
2. Purchase ground venison from a company like The Honest Bison. By doing this, you’ll ensure the meat was properly processed and see if you experience a noticeable difference in the taste and texture.

Can I make these meatballs ahead of time?

Yes! You can make the meatballs ahead of time and either freeze them in an air-tight container for up to one month or refrigerate for up to three days. Because of the shredded cheese in this particular ground venison meatball recipe, I would advise only freezing for up to one month. If frozen, thaw before grilling.

Recipe notes

• If using bamboo skewers, you might want to soak them in water prior to adding to the grill. This reduces the risk of the skewers catching on fire.
• If using metal skewers, be careful not to touch the metal when hot.
• Add whatever additional vegetables you’d prefer to the skewers!

Recommended kitchen resources for this recipe

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Enjoy these additional ground venison recipes!

• Venison Philly Cheesesteak Sliders
• Venison Taco Ring
• BBQ Bourbon Venison Meatballs

Make it a meal with these delicious sides!

• Cheesy Smoked Potatoes
• Smoked Baked Beans

Ground Venison Kabobs Recipe