Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Red wine vinegar |
¼ cup | Honey |
¼ cup | Soy sauce |
2 tablespoons | Ketchup |
1 dash | Pepper |
1 dash | Garlic powder |
1½ pounds | Boneless venison steak |
\N \N | Cut into l-1/4-inch cubes |
2 eaches | Cherry tomatoes |
12 \N | Fresh |
½ medium | Green or sweet red pepper -- |
\N \N | Cut in 1\" pcs |
2 smalls | Zucchini -- cut in 1\" |
\N \N | Chunks |
1 large | Onion -- cut in wedges |
12 smalls | New potatoes -- parboiled |
\N \N | Mushrooms -- optional |
In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside ¼ cup. Add meat to bowl or bag; stir or shake to coat. Cover (or close bag) and refrigerate for 4 hours. One hour before grilling, toss vegelables with ¼ cup marinade. Drain meat reserving marinade. Thread meat and vegetabies alternately on skewers. Brush with marinade. Grill over medium-hot coals, turning and basting often, for 15-20 mnutes or until meat and vegetables reach desired doneness. Remove from skewers and serve. Yield: 4-6 servings
Recipe By : Taste of Home