Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 6 2015
Venison Kabobs
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
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.
Combine the next 8 ingredients in a mixing bowl or large glass measuring cup; pour over meat.
Cover and refrigerate 48 hours, stirring occasionally (or turn container over). Remove meat from marinade; reserve marinade.
Alternately thread meat and vegetables on skewers; brush with marinade.
Grill over medium-hot heat for 15 minutes; turn and baste frequently with marinade.
Serve with rice.