Marinated Venison Shish Kabobs Recipe - Cooking Index
Marinated Venison Shish Kabobs Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Venison - cubed |
| Kabob vegetables/fruit | ||
| = (your favorites - mushrooms, cherry | ||
| Tomatoes, green pepper, onion, pineapple, | ||
| Etc.) | ||
| Bamboo or metal kabob skewers | ||
| Marinade | ||
| 1/2 cup | 118ml | Red wine vinegar |
| 1/2 cup | 118ml | Vegetable oil |
| 1/3 cup | 20g / 0.7oz | Chopped onion |
| 1 tablespoon | 15ml | Worcestershire sauce |
| 1 | Garlic clove - minced | |
| = (or 1/2 tspn garlic powder) | ||
| 1 tablespoon | 15ml | Unseasoned meat tenderizer |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
Mix marinade ingredients thoroughly in a zip-seal freezer bag. Add meat, and marinate overnight in the refrigerator.
Pour off marinade. Skewer meat, vegetables and fruit, and grill to desired doneness.
This recipe yields ?? servings.
Description:
"Here's a great way to tenderize and flavor mediocre cuts of venison.
It's quick and easy, great for your next out-door cookout."
Source:
Arkansas Game and Fish Commission at http://www.agfc.com
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