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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a great way to use up venison roasts or chops. It is also great if you use beef instead of the venison. Ingredients:
1/4 cup soy sauce |
1/4 cup worcestershire sauce |
1/4 cup vermouth (very dry) |
1/4 cup vegetable oil |
1 garlic clove (minced) |
2 teaspoons spicy mustard |
2 lbs venison |
mushroom |
bell pepper |
onion |
cherry tomatoes |
salt and pepper |
Directions:
1. Cut venison into 2 cubes and place in heavy duty plastic bag.
2. Add a generous helping of cleaned whole mushrooms to the bag.
3. Mix first 6 ingredients and pour over venison and mushrooms.
4. Refrigerate for several hours.
5. Place meat on skewers, alternate with mushrooms and quarters of bell peppers, onions and cherry tomatoes.
6. Cook over a grill at low heat-be careful not to overcook.
7. Serve on a bed of wild rice.
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