Grilled Venison And Vegetables 1/2 cup red wine vinegar
1/4 cup honey 1/4 cup soy sauce 2 tablespoons ketchup Dash of pepper Dash of garlic powder 1 1/2 pounds boneless venison steak, cut into 1 1/4 inch cubes 8 to 12 cherry tomatoes 8 to 12 fresh mushrooms, optional 1/2 medium green or sweet red pepper, cut into 1 1/2 inch pieces 1 to 2 small zucchini, cut into 1 inch chunks 1 large onion, cut into wedges 8 to 12 small red potatoes, parboiled In a glass bowl or large resealable plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup. Add meat to bowl or bag; stir or shake to coat. Cover (or seal bag) and refrigerate for 4 hours. One hour before grilling, toss vegetables with reserved marinade. Drain meat, discarding marinade. Drain vegetables, reserving marinade. Thread meat and vegetables alternately on skewers. Brush with reserved vegetable marinade. Grill over medium-hot coals, turning and basting often, for 15 to 20 minutes, or until meat and vegetables reach desired doneness. Remove from skewers and serve. Makes 4 to 6 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
