Venison kabobs

Yield: 1 Servings

Measure Ingredient
¼ cup Cranberry juice
¼ cup Olive oil
¼ teaspoon Fresh garlic
¼ teaspoon Onion salt
¼ teaspoon Celery salt
¼ teaspoon Black pepper
¼ teaspoon Sweet basil
⅛ teaspoon Ginger
\N \N Mushroom
\N \N Onions
\N \N Green peppers
\N \N Cherry tomatoes

Mix juice, oil & spices. Marinate the venison kabobs overnight or at least 4 hours in the refrigerator. Thread the kabob on skewers.

Alternate skewered meat with mushrooms, onions, & green peppers.

Grill over hot fire for several minutes. Do not overcook. While cooking, baste meat & vegetables several times with leftover marinade. Serve on a warmed platter.


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