Venison Kebab Recipe

Every year, at summer’s end, the Pitcher Hill bunch hosts a picnic for all the campers on the Pitcher Road. With campers, families, friends, and neighbors, the picnic usually draws about 70 people, and a good time is had by all.

One of the picnic highlights is our venison shish kebabs, from an old family recipe. This is one of the tastiest ways to prepare venison that we have found, and even those who don’t like venison will devour their share. There are no leftovers.

We would like to share this recipe with you. Give it a try.

LUCKY CHUCKY'S VENISON KEBOB

Makes about 10 servings

2 pounds venison steak or stew meat, cubed or sliced thin

Sauce:

1 cup catsup

1 envelope onion soup mix

1 stick margarine

2 tbsp prepared mustard

1/2 cup vinegar, cidar or wine

1/4 cup sugar

1 teaspoon salt

1 teaspoon pepper

Spices:

1/2 tsp rosemary

1/2 tsp caraway seed

1/2 tsp mint

1/2 tsp oregano

1/2 tsp garlic powder

1/2 tsp pepper

1/2 tsp salt

2 tbsp olive oil

Mix all sauce ingredients, simmer in pan 10 minutes, then let cool. Mix spices separately-dry. Place meat in layers in shallow pan,

cover each layer with sauce mix, sprinkle with spices. Repeat layers of meat, sauce, spices.

On top of last layer, spread layer of olive oil. Refrigerate 3-4 days, stirring layers each day. Cook on skewers over grill, alternating

with onion, mushrooms, peppers, zuccini, cherry tomatos, etc-your favorite veggies. Works better to cook some veggies (tomatoes, peppers)

separately, as they cook faster than meat. Hint: If you use wood skewers, try soaking them in water overnight before cooking.