Barbecued venison kabobs

Yield: 1 Servings

Measure Ingredient
3 pounds Venison steak,1 1/2 inch thick; cut in cubes
1 pounds Fresh mushroom caps
1 cup Dry red wine
2 Green bell peppers, cut in 1 inch piece; parboiled
18 Whole potatoes (egg sized), parboiled
18 Cherry tomatoes

Combine meat, mushrooms & wine in shallow dish. Cover & marinate for 2-3 hours in the refrigerator. Remove meat & mushrooms from marinade. Alternate vegetables & meat on skewers. Grill for 10-15 minutes over medium heat or until degree of doneness is reached.

Recipe By : The Wild Game & Fish Cookbook Posted to FOODWINE Digest 28 November 96 Date: Thu, 28 Nov 1996 14:14:37 -0500 From: Randee Fried <Noellekk@...>

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