Yield: 8 servings
|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|
|1 teaspoon||White pepper|
|1 teaspoon||Garlic powder|
|1 teaspoon||Onion juice|
|16 eaches||Cherry tomatoes|
|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