Venison Kabobs - Sl 11/88 Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Boneless venison sirloin,
1 tsp: Garlic powder,
-cut into 1-1/2" cubes,
1 tsp: Onion juice,
3 cup: Vegetable oil,
16 each: Cherry tomatoes,
1/4 cup: Dry Burgundy,
24 small: Mushrooms,
2 tbsp: Cider vinegar,
8 small: Onions,
1 1/2 tbsp: Liquid smoke,
2 large: Green peppers, cut into 24
2 tsp: Salt,
-one-inch pieces,
1 tsp: White pepper,
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
Source from luhu.jp
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
Source from luhu.jp