Buck Kabobs

• 1 12-2 lbs venison (2 inch chunks)
• 1 large sweet onion (1 inch cut)
• 1 large bell pepper (1 inch cut)
• 1 -2 portabella mushroom (2 inch cut)
• 34 lb bacon (2 inch cut)
• bamboo skewer
• 12 cup butter
• 12 cup light soy sauce (or Dale's seasoning)
• 1 tablespoon minced garlic or 1 tablespoon garlic powder
• 12 teaspoon fresh ground pepper

1. Melt butter in microwave add: soy sauce, garlic, pepper.
2. Stir an let it cool.
3. Place deer meat in large Zip lock bag with marinate, at least 3 hrs or over night.
4. Have onions, bell pepper, mushrooms an bacon cut up an ready for skewer sticks (remember you can add any veggies you like).
5. Lite up the grill, charcoal is best, soak skewer sticks in hot water for 15 minutes.
6. Wrap bacon around each meat chunk (this keeps meat very tender).
7. Put venison chunks on the stick along with bell pepper, onion an mushrooms until stick is full.
8. Keep what ever marinate you have left over to baste the meat with while it's on the grill.
9. Baste it every time you turn the kabobs, if you don't have enough, add more melted butter to your marinate.
10. Do not over cook.

sweet onion, bell pepper, mushroom, bacon, bamboo skewer, butter, soy sauce, garlic, ground pepper

Taken from www.food.com/recipe/buck-kabobs-325936 (may not work)