Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Boneless venison sirloin; cut into 1-1/2" cubes |
| 3 cups | Vegetable oil |
| ¼ cup | Dry Burgundy |
| 2 tablespoons | Cider vinegar |
| 1½ tablespoon | Liquid smoke |
| 2 teaspoons | Salt |
| 1 teaspoon | White pepper |
| 1 teaspoon | Garlic powder |
| 1 teaspoon | Onion juice |
| 16 eaches | Cherry tomatoes |
| 24 smalls | Mushrooms |
| 8 smalls | Onions |
| 2 larges | Green peppers; cut into 24 one-inch pieces |
| Hot cooked wild rice |
Place meat in a shallow glass container; set aside.
Combine oil and next 7 ingredients; pour over meat. Cover and refrigerate 48 hours, stirring occasionally. Remove meat from marinade, reserving marinade.
Alternate meat and vegetables on skewers; brush with marinade.
Grill kabobs over medium-hot coals 15 minutes, turning and basting frequently with marinade. Serve with wild rice. Yield: 8 servings.
From R.W. Broome of Texas in November, 1988"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-08-95