6
servings
2
lg green peppers; quartered
1
lb fresh mushroom caps
1/2
c butter or margarine
2
lb venison loin; cut into cubes
2
lg to 3 large tomatoes; sliced
2
md to 3 medium onions; sliced
1
garlic salt to taste
1
pepper to taste
Saute
green peppers and mushrooms in butter until crisp-tender; drain,
reserving
the butter.
Alternate
meat and vegetables on skewers. Sprinkle with garlic salt and
pepper.
Grill kabobs about 6 inches over medium-hot coals 10 to 12 minutes
or until done;
basting with the reserved butter.