VENISON KABOBS
Tasty kabobs good for parties or anytime
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Source:
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North American Hunting
Club
"Celebrating Wild Game" p.73, David W. Foxworth, APO AE |
Prep Time:
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Varies
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Ingredients |
Utensils |
| 1 to 2 pounds venison, cut into 1 1/2 to 2
inch cubes |
Large bowl |
| 1 large onion, cut into large pieces |
Skewers |
| 1 green pepper, cut into large pieces |
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| 1 red pepper, cut into large pieces |
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| Cherry tomatoes |
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| Mushrooms (optional) |
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| Marinade |
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| 1/4 cup oil |
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| 1/4 cup soy sauce |
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| 1/4 cup lemon juice |
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| 2 tablespoons Worcestershire sauce |
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| 1 clove garlic, minced |
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| 1 teaspoon black pepper |
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| 1
teaspoon dry or prepared mustard |
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Directions
Mix marinade ingredients together
Pour marinade over meat and refrigerate for 8 to 24 hours
Shake or stir occasionally (at least every four hours)
Place venison cubes on skewer, alternating with vegetables
Grill to desired doneness |
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