| 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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