Recipes > Wild Game Recipes > Deer Backstrap Kabobs

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Trim deer backstrap and make sure there are no pieces of silver skin.
Slice backstrap into quarter inch slices.
Marinate the meat in Allegro Game Tame Marinade for at least 12 hours.
After the meat has marinated, chop onions and peppers into large uniform pieces.
Stack the vegetables and meat on wood or metal skewers. (Let your skewers soak in water for about 30 minutes if you are using wood.)
Once the kabobs are built, season them up with some all-purpose (or SPG rub) seasoning. Let the seasoning sit in for a few minutes.
Melt butter and mix in fresh parsley and garlic powder.
Place kabobs on a 400 degree grill.
Rotate kabobs every 2 minutes and baste with garlic butter mixture.
Remove from grill once the meat hits 125 degrees internal temperature. Let rest for 5-10 minutes.
Serve straight from the kabobs or over a bed of rice.