Venison kabobs - sl 11/88

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

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