Venison skewers with apples and bacon

Name: Venison skewers with apples and bacon
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Québécoise
Ingredients: 375g maple bacon slices; 850g venison sirloin, cut in big cubes; 4 Cortland apples cored, cut in big wedges; 2 red onions, peeled and cut in big chunks; Salt and ground pepper; About 10 wood skewers soaked in water for 30 minutes; 1/2 cup maple syrup; 1/4 cup balsamic vinegar; 2 tablespoons honey; 1 teaspoon olive oil; 4 garlic cloves, finely chopped; Salt and ground pepper

Preparation 1 h
Cooking 10 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
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Venison meat is so good, especially when cooked the right way! It is the case of these venison skewers with apples and bacon. The sweet side of the apples with the strong taste of the venison will make your taste buds explode. Now, imagine with bacon?

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Ingredients for the skewers :

375g maple bacon slices
850g venison sirloin, cut in big cubes
4 Cortland apples cored, cut in big wedges
2 red onions, peeled and cut in big chunks
Salt and ground pepper
About 10 wood skewers soaked in water for 30 minutes

Sauce for basting :

1/2 cup maple syrup
1/4 cup balsamic vinegar
2 tablespoons honey
1 teaspoon olive oil
4 garlic cloves, finely chopped
Salt and ground pepper

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Preparation

In a bowl, pour all the ingredients for the sauce, season with salt and pepper then stir well. Reserve in fridge.
Start by poking the base of a bacon slice then add a venison cube. Poke the same bacon slice again then add some pieces of red onion. Stab the bacon slice again then add a piece of apple. The goal is to make the bacon zig-zag in between each pieces! Continue starting again with bacon then repeat for the rest of the skewers.
Preheat the barbecue at maximum intensity then reduce slightly (between max and medium intensity). Oil the grills then place the skewers on the heat. Cook for 3-4 minutes, without moving, in order to sear the meat and cook the bacon. Baste with the sauce like a crazy! Flip and continue cooking for 2-3 minutes or until desired doneness. Baste like a ninja once again! Venison is excellent medium-rare! Serve immediately, what are you waiting for?

*Trick : Have a spray water bottle near while cooking this recipe! The sugar and fat from the bacon will make the flames go high! You do not want to burn this master piece, believe me.

Our sommeliers suggest

Le Caillou Côtes du Rhône

Rhône Valley, France

Le Caillou Côtes du Rhône, a red from the Rhône Valley made from cinsault, grenache, mourvèdre and syrah, brings red fruit and a little pepper, the way a Rhône blend usually does. It works with venison, a lean meat with a woodsy taste, and keeps up with the sweetness of the maple, apples and balsamic without being outdone. Skewers to eat outside while the leaves turn. See the product

Buteuse, Trou du Diable

This Belgian-style tripel, golden and lightly hazy, offers sweet aromas and exotic spices that bring out the apple flavours in the recipe. The warmth of the alcohol and its candied-fruit notes stand up to the saltiness of the bacon and the venison. The beer's spices add complexity to the pairing. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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