With temperatures warming across the country, it is safe to say spring is in the air. The seasons’ change signal that turkey season is upon us and spring fishing is in full swing, readying folks to leave winter behind and venture outdoors.
Another occasion that many men and women who love the outdoors are ready for is the grilling season. Spring is the time of year when most cooking enthusiasts pull out their grill or smoker and begin to cook up some of their favorite recipes while basking in the warm weather.
To celebrate one of my favorite seasons of the year, I decided to use a unique choice of meats paired with fresh vegetables to make some great-tasting kabobs with a bit of wood-fired flavor from my Traeger Grill.
The nilgai antelope is considered to be a delicacy all across the country. Nilgai resembles beef in looks and flavor. It has a lower fat content like many other wild game types of meat. However, it is a bit milder and has less of the wild gamey flavor that venison sometimes has.
For my kabobs, I had the GameKeeper Butchery Nilgai Antelope Stew Meat which is already the perfect cut for adding on to the kabob skewers. To add another flavor profile of meat to the kabobs, I decided to slice up some duck and bacon sausage; this sausage already has a tremendous smoky flavored bacon as one of the ingredients. The combination of these two unique flavors of meat made a great addition to the kabobs.
1 package of Nilgai Antelope Stew Meat
1 package of Duck, Bacon, and Cheddar Sausage
3 Zucchini Squash
6 – 7 Whole White Mushrooms
3 Large Potatoes
1 bottle of Italian Salad Dressing
1 Teaspoon of Traeger Veggie Rub
1 Teaspoon of Traeger Prime Rib Rub
Cut zucchini, mushrooms, potatoes, and onions into thick slices that will hold together on kabob skewers.
Slice duck, bacon, and cheddar sausage into bite-size pieces. With the packaged Nilgai already in bite-size pieces, no further prep is needed with it.
After everything is sliced and ready for the skewers, place all ingredients in a large bowl.
Cover all ingredients with Italian dressing, then add 1 teaspoon of Traeger Veggie Rub and 1 teaspoon of Traeger Prime Rib Rub, stir until mixed well. Refrigerate for 24 hours to marinate.
When ready to cook, place an even amount of Nilgai meat, duck, bacon, and cheddar sausage along with vegetables rotating the ingredients as you go onto metal or wood kabob skewers.
Preheat Traeger Grill to 325 degrees using Traeger Hickory Wood Pellets. When the smoker reaches the desired temperature, place the skewers on the bottom rack and smoke for 45 minutes or until potatoes are cooked thoroughly.
The combination of Nilgai Antelope and the duck, bacon, and cheddar sausage is not one commonly tasted together. The great-tasting cut of the Nilgai meat paired with the different texture and flavor of the ground duck, bacon, and cheddar sausage paired nicely together. The two different textures and flavors of meat, along with the fresh vegetables marinated in Italian dressing, provided a complete healthy meal with the perfect feel and flavor for enjoying on the patio, deck, or even at a camp during warm spring weather.