2 lg. green peppers; quartered
1-LB fresh mushroom caps
1/2 c butter or margarine
2 LB venison loin; cut into 1cubes
2 lg. to 3 large tomatoes; sliced
2 med. to 3 medium onions; sliced
garlic salt to taste
pepper to taste
Sauté green peppers and mushrooms in butter until crisp-tender; drain, reserving the butter. Alternate meat and vegetables on skewers. Sprinkle with garlic salt and pepper. Grill kabobs about 6 inches over medium-hot coals 10 to 12 minutes or until done; basting with the reserved butter.
Yield: 6 to 8 servings.
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