8
servings
2
lb boneless venison sirloin cut into 1-1/2 cubes
3
c vegetable oil
1/4
c dry burgundy
2
tb cider vinegar
1
1/2 tb liquid smoke
2
ts salt
1
ts white pepper
1
ts garlic powder
1
ts onion juice
16
ea cherry tomatoes
24
sm mushrooms
8
sm onions
2
lg green peppers; cut into 24 one inch pieces
1
hot cooked wild rice
Place
meat in a shallow glass container; set aside.
Combine
oil and next 7 ingredients; pour over meat. Cover and
refrigerate
48 hours, stirring occasionally. Remove meat from marinade,
reserving
marinade.
Alternate
meat and vegetables on skewers; brush with marinade. Grill
kabobs
over medium-hot coals 15 minutes, turning and basting frequently
with marinade. Serve
with wild rice.