sketch of Bob above the Venison Shish-Kabob

VENISON SHISH-KABOB
1st Place "Blue Ribbon" Winner Of Fred Trost's 1990 Fish & Game Cooking Contest

(Tom Boaks)

2 lbs. venison (cut in chunks)

VENISON KABOB MARINADE:
1 c. olive oil
1/4 c. wine vinegar
1/4 c. lemon juice
1 t. each salt & pepper
1/2 t. dry mustard
1/2 t. paprika
1 t. M.S.G.
1 sliced onion
4-6 cloves garlic, smashed

VENISON KABOB HOT SAUCE:
1/2 c. catsup
2 T. honey
2 T. cider vinegar
1 t. dry mustard
2 t. Kitchen Bouquet
dash of hot pepper sauce
1/4 t. cayenne pepper

1.) Soak venison chunks in marinade overnight in refrigerator.
2.) Spear shis-kabob with mushrooms, onions, green and red sweet peppers (or whatever vegetables you like).
3.) Baste with hot sauce while grilling for 12-15 minutes over medium coals.
4.) Serve with rice.

Venison Shish-Kabob "Blue Ribbon" recipe is published in our November, 1999 Menu Minder.