Venison kabobs - sl 11/88

8 servings

Ingredients

QuantityIngredient
2poundsBoneless venison sirloin; cut into 1-1/2\" cubes
3cupsVegetable oil
¼cupDry Burgundy
2tablespoonsCider vinegar
tablespoonLiquid smoke
2teaspoonsSalt
1teaspoonWhite pepper
1teaspoonGarlic powder
1teaspoonOnion juice
16eachesCherry tomatoes
24smallsMushrooms
8smallsOnions
2largesGreen peppers; cut into 24 one-inch pieces
Hot cooked wild rice

Directions

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