Venison and Vegetable Kabobs

  • ½ c. red wine vinegar
  • ¼ c. honey
  • Dash garlic powder
  • 2 Tbsp. catsup
  • ¼ c. soy sauce
  • Dash pepper
  • 1½ lb. boneless venison steak
  • 8-12 cherry tomatoes
  • 8-12 fresh morel or button mushrooms
  • 1-2 small zucchini (optional)
  • 1 large onion
  • ½ medium green or sweet red peppers
  • 8-12 small new potatoes (parboiled)

In plastic bag, combine vinegar, honey, soy sauce, catsup, pepper and garlic powder. Set aside 1/4 cup. Add meat to bag, shake to coat, close bag and refrigerate 4 hours.

One hour before grilling, toss vegetables with reserved marinade. Drain meat, saving marinade. Thread meat and vegetables alternately on skewers, brush w/ marinade and grill over medium-hot coals, turning and basting often, for 15-20 minutes. Remove from skewers and serve. Serves 4-6.

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