Elk Kebabs

Elk venison – 2-3 pounds, cut in one-and-a-half-inch cubes
Cherry tomatoes – about 12 pieces
Whole mushroom caps – about 12 pieces
Onion, ¼ sliced – about 12 pieces
Green pepper – cut into two-inch pieces
Zucchini – sliced thick

Marinade:

Pure olive oil; ½ cup
Red wine; ½ cup
Lemon juice; ¼ cup
Salt; ½ tsp.
Coarse ground pepper; ½ tsp.
Garlic cloves; 2-3, crushed and diced
Worcestershire sauce; 2 tbsp.

Combine ingredients for marinade and mix well. Add meat cubes, cover, and marinate in refridgerator for 3-4 hours or overnight.

Alternate marinated elk venison with vegetables on skewers. Grill or broil, turning often, basting with remaining marinade for 10-15 minutes for medium-rare, or 15-20 minutes for medium. Serve over wild rice.

Brad Frano, Staff Writer
Colorade Outdoors Magazine
IEBA 3^rd Cookbook

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E-mail: info@deerfarmer.com