Venison kabobs
1 Servings
| Quantity | 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 |
| Mushroom | ||
| Onions | ||
| Green peppers | ||
| 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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