Field to fork cooking just got a whole lot easier. With the help of Hardcore Carnivore Boss Jess Pryles and Lone Star Outdoor Show Host Cable Smith, it’s time to transform your traditional game meats into uniquely delicious creations.
Pryles is a meat expert and lover with an affinity for Texan tastes. With her own cookbook, a line of meat seasonings, and features on television shows and magazines under her belt, she knows how to cook up a creative meal. Joining her is Smith, a seasoned hunter and host of one of Texas’ most popular outdoor broadcasts.
Together, they’re turning your standard venison meat into fresh fajita skewers for a savory dish, adding the light, crisp taste of Lone Star Beer as a surprisingly perfect tenderizer. Flavor and fun abound with Pryles’ nontraditional recipe and Smith’s game, brought to you by the tastemakers at Lone Star Beer. Watch the video and get the full recipe below.
- 1.5-2 lb. lean venison meat, cut into cubes
- 1 16 oz. can Lone Star Beer
- 2 tsp. kosher salt
- 2 poblano peppers
- 1 white onion
- 3-4 Tbsp. Hardcore Carnivore X Lone Star Meatchelada seasoning
Tip: We recommend using metal skewers to avoid the wood skewers burning on the grill.
- Place the venison in a bowl, add Lone Star Beer and salt, then cover and marinate in a refrigerator for 30-60 minutes. Do not soak any longer than this.
- Prepare the poblano peppers by removing the seeds and core and cutting into small squares about 1.5 inches long. Prepare the onion by removing the skin and cutting into squares about 1.5 inches long.
- Drain the venison, then start to assemble the skewers. Alternate onion, poblano, and venison chunks until all skewers have been threaded.
- Season the skewers well all over with Hardcore Carnivore Meatchelada.
- Light a grill for high heat cooking, around 450°F.
- Place the skewers onto the hot part of the grill, and cook, turning every 2 minutes to prevent burning. Cook until the meat has developed a brown crust and the onions and peppers have begun to soften and char, about 10-14 minutes all up.
Remove from grill and serve immediately—metal skewers will be hot.
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For another Field to Table recipe from Lone Star Beer, see Cable and Jess cook Peach & Pequin Dove Poppers here.
Special thanks to Granite Antler Ranch and Republic Ranches.