I had a request for my Venison Kabob recipe, so here goes!

Ingredients:
2 lbs of choice cut Venison in 1 inch cubes
3 pints of California Whole Fresh Mushrooms (Cleaned well)
3 Green Peppers deseeded and cut into approx 1 inch squares
2 Purple or Red Onions cut into quarters
1 head of Broccoli or bag of fresh broccoli (OPTIONAL) and very tasty.
1 cup olive oil
1/3 cup lemon juice
1/3 cup Soy Sauce
Laureys Seasoning
Garlic powder
Black Pepper
Oregano

Assemble your kabobs in random order onto your skuers..skers...squre.. Kabob sticks. Place on a shallow large baking sheet.

Combine olive oil, soy sauce, and lemon juice in a bowl and mix well. Using a barbeque brush, brush the kabobs completely on all sides and pay special attention to the veggies. Then when all the kabobs are brushed, sprinkle generously with laureys, garlic powder, oregano, and black pepper. Place kabobs in fridge for a few minutes and the spices will soak in. Preheat grill to 350 degrees. There will be quite a bit of sauce on the cooking sheet from the kabobs. Take the brush and rebaste each kabob completely and place on the 350 degree grill. Cook for about 8 minutes then flip. The venison should be medium to medium rare and the veggies should be golden but not burnt. Serve immediately.

Enjoy!

MOTR