DonArkie
Senior Member
Venison Shish Kabob
½ cup Dales, Low Sodium
½ cupZesty Italian Salad Oil
2 tblspns Tony Chachere’s Creole Seasoning
1 Lg. Yellow Squash, cut on the bias’s
1 Lg. Zucchini Squash, cut on the bias’s
1 Red Bell Pepper, chopped
1 Red Onion, peeled, cut into 1 1/2 inch wedges
Venison Tenderloin, cut in to medallions, silver skin removed
Add cut veggies to zesty Italian salad oil for 20 minutes.
Add venison to Dale’s & marinate several hours. Drain meat. Skewer venison & vegetables in desired pattern. Sprinkle Tony’s Chachere’s Creole Seasoning, (both sides Grill over high heat for 12 total, 6 minutes per side for medium rare. Veggies will have some crunch.
½ cup Dales, Low Sodium
½ cupZesty Italian Salad Oil
2 tblspns Tony Chachere’s Creole Seasoning
1 Lg. Yellow Squash, cut on the bias’s
1 Lg. Zucchini Squash, cut on the bias’s
1 Red Bell Pepper, chopped
1 Red Onion, peeled, cut into 1 1/2 inch wedges
Venison Tenderloin, cut in to medallions, silver skin removed
Add cut veggies to zesty Italian salad oil for 20 minutes.
Add venison to Dale’s & marinate several hours. Drain meat. Skewer venison & vegetables in desired pattern. Sprinkle Tony’s Chachere’s Creole Seasoning, (both sides Grill over high heat for 12 total, 6 minutes per side for medium rare. Veggies will have some crunch.
