Grilled Venison & Veggie Packs

I am always looking for a tasty new way to cook up our venison. In the recipe below, I chose to use zucchini and bell peppers as my main veggies, but you could include anything you like. This is a very versatile recipe in terms of the vegetables you include. Hopefully you enjoy!

BeFunky-collage (13)

Grilled Venison & Veggie Packs

½ cup Bar-BQ sauce
¼ cup Soy sauce
¼ cup pineapple juice, reserved from can
1 lb. venison, tenderloin
2 zucchini, diced
1 bell pepper, diced
4 cloves garlic, minced
1 can pineapple slices, in own juice


  1. Mix Bar-BQ sauce, soy sauce and pineapple juice together in a small bowl.
  2. Cut venison into 4 servings.
  3. Place venison in the center of you foil sheet. Top with zucchini, bell peppers and garlic. Place pineapple ring on top of meat and veggie mixture.
  4. Pour ¼ of the sauce on top of each meat and veggies pack. Fold foil in and seal packages. Let marinade in refrigerator for 30 minutes.
  5. Turn grill on, medium heat. Place foil packs directly on the grill. Cook for 30 minutes or until meat is completely cooked.

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