Grilled Venison and Vegtables (Sharon)






(here in Wisconsin we shoot, eat & serve vension, hope you like this recipe but you can always substitute it with beef :)
Ingredients:
1 cup red wine vinegar
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
Dash pepper
Dash garlic powder
1-1/2 pounds boneless venison steak, cut into 1-1/4-inch cubes
8 to 12 cherry tomatoes
8 to 12 fresh mushrooms, optional
1/2 medium green or sweet red pepper, cut into 1-1/2 inch pieces
1 to 2 small zucchini, cut into 1-inch chunks
1 large onion, cut into wedges
8 to 12 small new potatoes, parboiled
Directions:
In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup for vegetables. Set aside 3/4 cup for basting. Add meat to bowl or bag; stir or shake to coat. Cover (or close bag) and refrigerate for 4 hours. One hour before grilling, toss vegetables with 1/4 cup reserved marinade.
Drain and discard marinade from meat.
Thread meat and vegetables alternately on skewers. Grill over medium-hot heat for 15-20 minutes or until a meat thermometer inserted in the venison reads 160°, turning and basting frequently with reserved 3/4 cup marinade. Yield: 4-6 servings.