In The Kitchen: Grilled Venison Skewers

Ingredients and Supplies:

• ½ cup soy sauce
• ½ cup olive oil
• 1-3 teaspoons minced ginger
• 2 tablespoons lemon juice (1 whole lemon)
• 1 tablespoon honey
• 2-4 garlic cloves, minced 
• 4 green onions, chopped
• 1-3 jalapeños, chopped (optional)
• 1-2 pounds venison meat, cut into about 2-inch cubes (or duck, dove or other wild game if preferred)
• Red bell peppers – diced in 1- to 2-inch pieces
• Onions – diced in 1- to 2-inch pieces
• Cherry tomatoes, left whole
• Zucchini – cut in half moons ½-inch thick
• Wooden or metal skewers 
• Salt and pepper (optional)

Instructions:

1. Mix the soy sauce, oil, ginger, lemon juice, honey, garlic, green onions and jalapeños in a bowl. 
2. Add the cubed venison and stir to coat. 
3. Marinate in the refrigerator for 4 hours or longer.
4. Drain and discard the marinade.
5. Assemble skewers by alternating the venison and vegetables.
6. Grill over medium-to-high heat; stopping at medium is best so venison doesn’t dry out. 
7. Serve with your favorite side dish.

5 hours (including marinade) 4-6 serving

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