dinner recipe · #04479
Hot Paprika Orange Venison Skewers
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 66 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 7
Prep20 min
Cook16 min
Inactive30 min
Total66 min
Ingredients
- 1½ lbVenison Steak
- 12 ozRed Onion
- 1 tbspOlive Oil
- 2 tbspHot Sauce
- 1 tspPaprika
- ¼ cupOrange Juice
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Cut the Venison Steak and Red Onion into even bite-size pieces. Stir the Hot Sauce, Paprika, Orange Juice, Olive Oil, and Table Salt together in a nonreactive container.
- Add the Venison Steak, turn to coat, cover, and marinate in the refrigerator for 30 minutes. Thread the Venison Steak and Red Onion onto skewers, discarding the used marinade.
- Keep the raw Venison Steak and raw juices away from ready-to-eat foods, utensils, and surfaces. Grill or broil the skewers, turning regularly, until the Venison Steak reaches at least 160°F (71.1°C) on a food thermometer. Serve the skewers immediately from a clean platter.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 25.2 g
- Carbohydrates
- 8.2 g
- Fat
- 5.5 g
- Fiber
- Unavailable
- Sodium
- Unavailable
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.