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.
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