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Rosemary Venison Skewers with Horsy Dip

July 17, 2011

So one of our Fitters shared with me she and her hubby ordered some cuts of Venison from Organic World (it sounded to me like they ordered a great quantity!)

Venison is a hunter gatherer meat! OR purchase from your local butcher 🙂 Most of us have either grew up on eating it or we have tried it sometime OR why not try it now! Low in fat so add some during cooking for you low carbers, high in vit. B’s, check out for more info here

NOW if you wish to try another meat for this recipe I may suggest beef, lamb or Elk!

Rosemary Venison Skewers with Horsy Dip


    • 1 lb venison loin steak
    • 1 T fresh chopped rosemary (reserve stalks)
    • 2 cloves of fresh garlic, diced fine
    • 1 t garlic powder
    • 3 T balsamic vinegar
    • 3 T EVOO
    • 1 t salt



To make the dipping sauce, follow the mayo recipe and then simply add the horseradish to the food processor at the end and combine.

Wisk together rosemary, garlic, vinegar, EVOO and salt in a bowl. Cut your venison into 1” cubes and toss into the bowl. Stir to coat. Let this “hang out” for an hour or so if you’ve got the time, but we didn’t and it was still delicious. Thread your venison onto your rosemary skewers. You’ll require about 6, 8” skewers to fit all of your meat. If you don’t have/ don’t want to use the rosemary then just opt for bamboo or metal kebab skewers. We actually tried this on bamboo as well, and while it may not look as purdy, it tastes just as good. For the grilling, we used a hot grill pan on the range top. If cooking outside, try to get the grill very hot and then turn off direct burners where you place the venison. Cook 3-5 minutes on each side. It won’t take long since you’ve cut into smaller pieces.

Horsy Dip

  • Avocado Mayo (see below for recipe)
  • 3 T horseradish, not the kind w/ mayo added to it, the just the plain kind, should say: ‘prepared’, usually found with the refrigerated pickles

Avocado oil mayo recipe: (Use this yummy mayo recipe for any food that requires a mayo) add spices or herbs to it!


  • In the smallest bowl of your food processor, burr the egg yolk and salt. Slowly drip in the oil. Please look at the stream of oil in the picture for my definition of slow. It is very important to drip-drop the oil into the egg yolk at the beginning, making sure the yolk and the oil have thoroughly combined before adding more oil. Once you start to see the yolk thickening, you can add the oil at a slightly faster rate. Once all the oil is gone, add the lemon juice

 Thank-you Health Bent for the recipe!

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