Kabobs with Whiskey Pepper Sauce
4 elk filet steaks, cut into 4x ½ x ¼ in strips
1 medium yellow summer squash, cut into ½ in rounds
½ medium green or red pepper, cut into 16 chunks
1 small onion, cut into 8 wedges
4 skewers
Sauce:
1 T butter
3 T finely chopped shallots or green onions
1 ½ c beef or venison stock
½ c dry white wine
¼ c plus 2 T sour-mash whiskey, divided
1 T coarsely ground pepper
¼ c heavy whipping cream
½ tsp salt
Thread venison strips, accordion-style, evenly with squash, green or red pepper and oniononto skewers. Refrigerate until ready to cook.
For sauce, melt butter in 2-qt saucepan over medium hea.t Add shallots. Cook for 2 to 3 minutes, or until golden brown, stirring frequently. Stir in stock, wine, ¼ cup whiskey and the ground pepper. Bring to a boil over medium-high heat. Cook for 10 to 15 minutes, or until suace is reduced by half, stirring occasionally. Stir in cream. Continue cooking for 8 to 10 minutes, or until suace is reduced to 1 cup, stirring frequently. Remove from heat. Stir in remaining 2 T whiskey and the salt. Set aside and keep warm.
Heat broiler. Spray rack in broiler pan with nonstick vegetable cooking spray. Arrange kabobs on rack. Spray kabobs with nonstick vegetable cooking spray, if desired. Broil kabobs 4 to 5 inches from heat for 10 to 12 minutes or until no longer pink and vegetables are tender-crisp, turning kabobs occasionally. Serve kabobs with sauce.
Tip: Sauce is excellent served with steaks or roasts