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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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An old recipe my husband uses. Makes very tasty, tender kabobs. Marinate time is 48 hours. 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.
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