Antelope Kabobs: Wild Game for the Grill
In a recent interview with Randy George we asked him what his favorite recipe was. He mentioned his go-to is Antelope Kabobs. They’re easy to cook, delicious and perfect for summertime cookouts and get togethers.
Here is Randy’s recipe:
1 3/4 cups Wish-Bone® Italian Dressing (or Italian dressing of your coice)
1-1/2 pounds antelope backstrap or cut of your choice, cut into 1-inch cubes
1/2 pound whole fresh mushrooms
2 medium onions, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 medium yellow summer squash, cut into 1/2-inch slices
· In a large bowl, combine the antelope and Italian dressing turn to coat. Cover and refrigerate 8 hours or overnight.
· On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until antelope reaches desired doneness (Randy prefers medium-rare), 10-12 minutes, turning occasionally. Serve with salad.
As Randy says, it’s pretty hard to mess up this recipe!