Grilled venison and vegetables

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
Cut into l-1/4-inch cubes
2 eaches Cherry tomatoes
12 Fresh
½ medium Green or sweet red pepper --
Cut in 1" pcs
2 smalls Zucchini -- cut in 1"
Chunks
1 large Onion -- cut in wedges
12 smalls New potatoes -- parboiled
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

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