Source: The New Texas Wild Game Cook Book

Classifications: Venison

Description: (Shish kebab with venison)

Qty Measure Ingredient

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MARINADE--

2 cups red wine (burgundy or sherry or Chianti)

6 tablespoons lemon juice, `

1 onion

3 cloves finely chopped garlic (if using garlic juice -1 tbsp.)

6 bay leaves

1 tablespoon allspice

Instructions: Let ingredients soak in marinade for a couple of hours at room temperature before putting in meat.

any cut of venison will do. Slice pieces of meat into 1 - 1 /2 inch square pieces (don't be too particular about size and shape).

Rinse meat well; soak in marinade for at least two hours; take meat out and dry meat with paper towel.

Put on skewer and barbecue over very hot flame. Object is to cook outside crisp while maintaining tender interior of meat.

Ideally for Venibob, use 14-inch or longer skewer. Alternate small white onion, large mushroom, meat, slices of green pepper, small cherry tomato, meat, etc.

Before putting over coals brush meat well with melted butter in which has been mixed one-half teaspoon paprika and about the same amount of black pepper.

Some connoisseurs put a thin strip of bacon over the top of the Venibob and let it drip down as it is cooking.

Staging:

Variations:

Background: Recipe by: Ira Iscoe, Austin

Copyright 1985

Serves: 0

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