Venison Kabobs

• 2 lbs boneless venison sirloin, cut into 1 1/2 inch cubes
• 3 cups vegetable oil
• 1/4 cup dry Burgundy wine
• 2 tablespoons cider vinegar
• 1 1/2 tablespoons liquid smoke
• 2 teaspoons salt
• 1 teaspoon white pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion juice
• 16 cherry tomatoes
• 24 small fresh mushrooms
• 4 small onions, peeled and quartered
• 2 -3 large green peppers, cut into 24 1 inch pieces
• hot cooked long grain and wild rice blend

1. Put meat cubes into a shallow marinating container (I use my tupperware marinating container with lid so I can turn the container over during the marinating time); set aside.
2. Combine the next 8 ingredients in a mixing bowl or large glass measuring cup; pour over meat.
3. Cover and refrigerate 48 hours, stirring occasionally (or turn container over).
4. Remove meat from marinade; reserve marinade.
5. Alternately thread meat and vegetables on skewers; brush with marinade.
6. Grill over medium-hot heat for 15 minutes; turn and baste frequently with marinade.
7. Serve with rice.

venison sirloin, vegetable oil, wine, cider vinegar, liquid smoke, salt, white pepper, garlic, onion juice, tomatoes, mushrooms, onions, green peppers, rice

Taken from www.food.com/recipe/venison-kabobs-109513 (may not work)