Venison Kabobs 2

Yield: 8 servings
2 lb boneless venison sirloin;
-cut into 1-1/2 cubes
3 c vegetable oil
1/4 c dry burgundy
2 tb cider vinegar
1 1/2 tb liquid smoke
2 ts salt
1 ts white pepper
1 ts garlic powder
1 ts onion juice
16 ea cherry tomatoes
24 sm mushrooms
8 sm onions
2 lg green peppers; cut into 24
-one-inch piec
1 hot cooked wild rice
Place meat in a shallow glass container; set aside.
Combine oil and next 7 ingredients; pour over meat. Cover and
refrigerate 48 hours, stirring occasionally. Remove meat from marinade,
reserving marinade.
Alternate meat and vegetables on skewers; brush with marinade. Grill
kabobs over medium-hot coals 15 minutes, turning and basting frequently
with marinade. Serve with wild rice. Yield: 8 servings.