Page 19 - Herman Family Cook Book
P. 19
Ingredients:
• 1 pound venison (chops or steaks)
• 2 batches of ginger marinade
(see prior recipe)
• 1 red pepper
• 1 orange pepper
• 1 yellow pepper
• 2 to 3 onions
• Wood skewers
Preparation time:
Marinate for 1/2 day
Rotate in bags every few hours to apply marinade evenly.
Grill hot:
2-3 minutes each side
Do not overcook. Serve hot.
Larry’s ginger venison marinade shish kabobs
Follow ginger venison marinade recipe.
Cut venison into 1 1/2 inch pieces.
Cut vegetables into 1 1/2 inches pieces.
Thread vegetables and venison onto skewers alternating ingredients.
Place prepared skewers into Food Saver Bags long enough for skewers and ability to seal the bag. Pour marinade into each bag, seal and rotate bag to spread sauce over meat and vegetables. Prior to grilling, allow excess sauce to drip off. Grill.
