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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 833.92 Kcal (3491 kJ) | ||
| Calories from fat | 165.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.34g | 28% | |
|---|---|---|---|
| Sodium | 2390.33mg | 100% | |
| Potassium | 1505.99mg | 32% | |
| Total Carbs | 107.64g | 36% | |
| Sugars | 52.99g | 212% | |
| Dietary Fiber | 11.44g | 46% | |
| Protein | 57.2g | 114% | |
| Vitamin C | 50.3mg | 84% | |
| Vitamin A | 2.6mg | 87% | |
| Iron | 3.9mg | 21% | |
| Calcium | 121.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 104.48 Kcal (437 kJ) | ||
| Calories from fat | 20.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 28% | |
|---|---|---|---|
| Sodium | 299.48mg | 100% | |
| Potassium | 188.68mg | 32% | |
| Total Carbs | 13.49g | 36% | |
| Sugars | 6.64g | 212% | |
| Dietary Fiber | 1.43g | 46% | |
| Protein | 7.17g | 114% | |
| Vitamin C | 6.3mg | 84% | |
| Vitamin A | 0.3mg | 87% | |
| Iron | 0.5mg | 21% | |
| Calcium | 15.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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