Venison kebabs

Name: Venison kebabs
Yield: 0 serving
Cuisine: Braai
Ingredients: 250.00 ml oil; 13.00 ml mustard powder; 30.00 ml chutney; 125.00 ml soy sauce; 30.00 ml Worcestershire sauce; 5.00 ml black pepper freshly ground; 1.00 kg venison steak, cubed; 440.00 g pineapple cut into chunks; 2.00 green pepper cubed; 2.00 large onions cut into pieces; 250.00 g bacon streaky

0 serving

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Venison

By Food24 November 03 2009

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Ingredients (11)

MARINADE

250.00 ml	oil
13.00 ml	mustard — powder
30.00 ml	chutney
125.00 ml	soy sauce
30.00 ml	Worcestershire sauce
5.00 ml	black pepper — freshly ground
1.00 kg	venison — steak, cubed
440.00 g	pineapple — cut into chunks
2.00	green pepper — cubed
2.00	large onions — cut into pieces
250.00 g	bacon — streaky

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Method:

Mix all the ingredients for the marinade and marinate the venison cubes overnight. Soak wooden kebab skewers in water to prevent them from scorching over the fire. Thread the meat cubes onto the skewers, alternating them with the pineapple, peppers, onions and bacon. Season lightly with salt just before roasting over hot coals.