Venison; kabobs 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 Recipe by: Uncle Buck's Venison, Littleton, NH Mix juice, oil and spices. Marinate the venison kabobs overnight or at least 4 hours in the refrigerat Thread the kabob on skewers. Alternate skewered meat with mushrooms, onion and green peppers. Grill over hot fire for several minutes. Do not overcoo While cooking, baste meat and vegetables several times with leftover marina Serve on a warmed platter.
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