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Ingredients
2 LB boneless venison sirloin; cut into 1-1/2 cubes
3 c vegetable oil
1/4 c dry burgundy
2 TB cider vinegar
1 1/2 TB liquid smoke
2 Ts salt
1 Ts white pepper
1 Ts garlic powder
1 Ts onion juice
16 cherry tomatoes
24 sm. mushrooms
8 sm. onions
2 lg. green peppers; cut into 24 one-inch pieces
hot cooked wild rice
Directions
Place meat in a shallow glass container; set aside. Combine oil and next 7 ingredients; pour over meat. Cover and refrigerate 48 hours, stirring occasionally. Remove meat from marinade, reserving marinade. Alternate meat and vegetables on skewers; brush with marinade. Grill kabobs over medium-hot coals 15 minutes, turning and basting frequently with marinade. Serve with wild rice. Yield: 8 servings.
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