| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Cranberry juice |
| 1/4 | c | Olive oil |
| 1/4 | ts | Fresh garlic |
| 1/4 | ts | Onion salt |
| 1/4 | ts | Celery salt |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Sweet basil |
| 1/8 | ts | Ginger |
| Mushroom | ||
| Onions | ||
| Green peppers | ||
| Cherry tomatoes |
INSTRUCTIONS
Mix juice, oil & spices. Marinate the venison kabobs overnight or at least 4 hours in the refrigerator. Thread the kabob on skewers. Alternate skewered meat with mushrooms, onions, & green peppers. Grill over hot fire for several minutes. Do not overcook. While cooking, baste meat & vegetables several times with leftover marinade. Serve on a warmed platter. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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