Barbecued Venison Kabobs
Yield
10 servingsPrep
10 minCook
15 minReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
venison steaks
1 1/2 inch thick, cut into cubes |
* |
| 1 | pound |
mushrooms
fresh, caps |
|
| 1 | cup |
red wine
dry |
*
|
| 2 | each |
green bell peppers
cut into 1 inch piece, par-boiled |
|
| 18 | each |
potatoes
egg-sized, par-boiled |
|
| 18 | each |
cherry tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
venison steaks
1 1/2 inch thick, cut into cubes |
* |
| 453.6 | g |
mushrooms
fresh, caps |
|
| 237 | ml |
red wine
dry |
*
|
| 2 | each |
green bell peppers
cut into 1 inch piece, par-boiled |
|
| 18 | each |
potatoes
egg-sized, par-boiled |
|
| 18 | each |
cherry tomatoes
|
|
Directions
Combine meat, mushrooms and wine in shallow dish.
Cover and marinate for 2 to 3 hours in the refrigerator.
Remove meat and mushrooms from marinade.
Alternate vegetables and meat on skewers.
Grill for 10 to 15 minutes over medium heat or until degree of doneness is reached.
