#230 (In Topic #90)
Grill operators of all skill levels realize that a major bonus of making kabobs is the fact that it is a complete meal on a stick. Vegetables and venison combine their savory juices in a marriage of exquisite flavor blends. Healthy eaters at your next cookout will rejoice because venison is a lean form of protein with no chemical additives, and vegetables are a staple of a healthy diet.
2 pounds venison back straps, cubed into 2 inch pieces
2 medium zucchini
2 medium summer squash
1 large sweet onion
1 quart white button mushrooms
Wooden or metal skewers
After cubing the venison, cut the squash and zucchini into ¼ inch circles. Follow that by quartering the mushrooms and cutting the onion into wedges. If you choose to use wooden skewers be sure to soak them in water a few hours prior to use so they don’t burn on the grill. Alternate placing the venison, vegetables and mushrooms on a skewer until the skewer is full. If you place an onion wedge or mushroom quarter on the top and bottom of your meal on a stick, it will hold together while cooking. Warm the grill to a medium heat before adding the kabobs. Be sure to rotate the kabobs every few minutes. That’s also a good time to baste the kabobs with olive oil to keep the ingredients from burning. Cook until the meat reaches desired doneness. On a side note, if squash or zucchini are not to your liking then use red, green and yellow bell peppers instead. They provide a variety of color while still satisfying the vegetable lover’s taste buds.
As seen in the July Issue of Midwest Hunting and Fishing 2015
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