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Recipe by: jules-emile
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See below ingredients and instructions of the recipe
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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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