Grilled Venison and Vegetables
Venison and vegetable skewers marinated in honey sauce and grilled for rich, savory flavor.
Ingredients
red wine vinegar
1 cup
honey
1⁄2 cup
soy sauce
1⁄2 cup
ketchup
1⁄4 cup
pepper (Dash)
garlic powder (Dash)
boneless venison steak (cut into 11⁄4-inch cubes)
11⁄2 pounds
cherry tomatoes
8 to 12
fresh mushrooms (optional)
8 to 12
green or sweet red pepper (cut into 11⁄2-inch pieces)
1⁄2 medium
zucchini (cut into 1-inch chunks)
1 to 2 small
onion (cut into wedges)
1 large
new potatoes (parboiled)
8 to 12 small
Instructions
1
Step 1
In a large sealable plastic bag, combine the vinegar, honey, soy sauce, ketchup, pepper, and garlic powder; reserve 1/4 cup for the vegetables. Reserve 3/4 cup for basting sauce. Add the meat cubes; seal the bag and turn to coat. Refrigerate for 4 hours. One hour before grilling, toss the vegetables with the reserved 1/4 cup marinade. Drain the marinade from the meat and discard.
2
Step 2
Thread the meat and vegetables alternately on metal or soaked wooden skewers. Grill over medium-high heat for 15–20 minutes, or until a thermometer inserted into the venison reads 160°, turning frequently and basting with the reserved 3/4 cup marinade.
