Grilled Venison And Vegetables

• 1 cup red wine vinegar
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup ketchup
• Dash pepper
• Dash garlic powder
• 1-1/2 pounds 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 sweet red 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 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.
2. Drain and discard marinade from meat.
3. Thread meat and vegetables alternately on skewers. Grill over medium-hot heat for 15-20 minutes or until a thermometer inserted in the venison reads 160u0b0, turning and basting frequently with reserved 3/4 cup marinade.

red wine vinegar, honey, soy sauce, ketchup, pepper, garlic, cubes, tomatoes, mushrooms, green, zucchini, onion, potatoes

Taken from www.tasteofhome.com/recipes/grilled-venison-and-vegetables/ (may not work)