Grilled Venison And Vegetables

• 1/2 c. red wine vinegar
• 1/4 c. honey
• 1/4 c. soy sauce
• 2 Tbsp. ketchup
• dash of pepper
• dash of garlic powder
• 1 1/2 lb. boneless venison steak, cut into 1 1/4 inch cubes
• 8 to 12 cherry tomatoes
• 8 to 12 fresh mushrooms (optional)
• 1/2 medium green or red sweet pepper, cut into 1 1/2 inch pieces
• 1 to 2 small zucchini, cut into 1 inch chunks
• 1 large onion, cut into wedges
• 8 to 12 small new potatoes, parboiled

1. In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup. Add meat to bowl or bag, stir or shake to coat.
2. Cover (or close bag) and refrigerate for 4 hours.
3. One hour before grilling, toss vegetables with 1/4 cup marinade.
4. Drain meat, reserving marinade. Thread meat and vegetables alternately on skewers.
5. Brush with marinade.
6. Grill over medium hot coals, turning and basting often for 15 to 20 minutes or until meat and vegetables reach desired doneness.

red wine vinegar, honey, soy sauce, ketchup, pepper, garlic, boneless venison steak, tomatoes, mushrooms, pepper, zucchini, onion, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=479231 (may not work)