Grilled venison and vegetables
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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