Lucky Chucky Venison Kebabs

by John Northrup
(Tug Hill, NY)

LUCKY CHUCKY'S VENISON KEBOBS

Makes about 10 servings

2 pounds venison steak or stew meat, cube or slice thin

Sauce:
1 cup catsup

1 envelope onion soup mix

1 stick margarine

2 tbsp prepared mustard

1/2 cup vinegar, cidar or wine

1/4 cup sugar

1 teaspoon salt

1 teaspoon pepper

Spices:

1/2 tsp rosemary

1/2 tsp caraway seed

1/2 tsp mint

1/2 tsp oregano

1/2 tsp garlic powder

1/2 tsp pepper

1/2 tsp salt

2 tbsp olive oil

Mix all sauce ingredients, simmer in pan for 10 minutes, then let cool. Mix spices separately -dry. Place meat in layers in shallow pan, cover each layer with sauce mix, sprinkle with spices. Repeat layers of meat, sauce, spices.

On top of last layer, spread a layer of olive oil. Refrigerate 3-4 days, stirring layers each day.

Cook on skewers over grill, alternating
with onion, mushrooms, peppers, zuccini, cherry tomatos, etc-your favorite veggies. Works better
to cook some veggies (tomatoes, peppers) separately, as they cook faster than meat.