Venison Kabobs

Venison Kabobs

niedziela, 26 stycznia 2014

Venison Kabobs

Time: 1 hrs

Ingredients

• 2 lbs boneless venison sirloin, cut into 1 1/2 inch cubes
• 3 cups vegetable oil
• 1/4 cup dry Burgundy wine
• 2 tablespoons cider vinegar
• 1 1/2 tablespoons liquid smoke
• 2 teaspoons salt
• 1 teaspoon white pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion juice
• 16 cherry tomatoes
• 24 small fresh mushrooms
• 4 small onions, peeled and quartered
• 2 -3 large green peppers, cut into 24 1 inch pieces
• hot cooked long grain and wild rice blend

Directions

• 1 Put meat cubes into a shallow marinating container (I use my tupperware marinating container with lid so I can turn the container over during the marinating time); set aside.
• 2 Combine the next 8 ingredients in a mixing bowl or large glass measuring cup; pour over meat.
• 3 Cover and refrigerate 48 hours, stirring occasionally (or turn container over).
• 4 Remove meat from marinade; reserve marinade.
• 5 Alternately thread meat and vegetables on skewers; brush with marinade.
• 6 Grill over medium-hot heat for 15 minutes; turn and baste frequently with marinade.
• 7 Serve with rice.