Venison and Shrimp Pops

For the Red Harissa Sauce (makes 3 cups):
1. Roast the red bell peppers directly over a gas flame, turning occasionally to get the skins charred all over. Roasting peppers really helps to release flavors, and gives your dish a smoky taste.
2. Transfer peppers to a large bowl, cover the bowl and let them stand for 15 minutes. This will steam the peppers and make them easier to peel.
3. With a knife, scrape the skin off of the peppers. Remove the stems and seeds.
4. Add red bell pepper, white wine vinegar, crushed garlic (4 cloves), jalapenos, 1 teaspoon of cumin and ground black pepper into the bowl of a food processor. Puree until very smooth. With the machine still running, slowly add in the extra-virgin oil. Salt and pepper to taste and pulse to finish combining. Set aside.

Making the Pops:
1. In a large bowl, combine chopped shrimp and ground venison.
2. Using a mortar and pestle, or anything you can find, further crush 4 cloves minced garlic and 1 teaspoon of kosher salt together into a paste.
3. Add the garlic paste, remaining 1 teaspoon of kosher salt, red onion, cilantro, cumin, pepper flakes, and black pepper to the venison and shrimp. Combine well.
4. Press handfuls of the mixture onto popsicle sticks.
5. Prepare your grill. If you are using charcoal you’ll want a medium hot fire. For a gas grill – high heat.
6. Brush kebabs with olive oil and place onto the preheated grill. Grill until nicely charred and just cooked through. About 6 minutes each side.
7. Serve hot with Red Harissa Sauce.