Victor Sack wrote:
Peter H.M. Brooks wrote:

I'm concerned that venison is a bit lean to make good kebabs.

It can be done. Just do not overcook it.

I could
try larding each kebab with bacon, which might be a solution, but will
be a bit fiddly unless I use fairly large lumps.

Barding, not larding. Here is a nice recipe calling for barding:
http://www.cooksister.com/south_african_food/index.html

Another very nice way to cook it, is to make sosaties:
http://www.theherald.co.za/femme/2002/07/31/cook.htm

Springbok is very nice meat indeed.

Victor
Venison Steak : The secret is not to "stew" the meat whilst cooking. ie
if you are cooking on a hot plate, if you let the meat bubble, it's not
going to be very nice. So the hotter the better and keep moving it
around on a hot plate. Like any meat, stewing meat is stewing meat.
Steak is steak and there is no reason why you shouldn't cook a venison
steak just like you cook a beef steak - ie hot and fast.... but I
emphasise hot for venison and it will taste good