Venison Kabobs

Venison Steak

Raw Vegetables cut into chunks (zucchini, onions, green peppers and cherry tomatoes)

1/3 cup vegetable oil

1/4 cup soy sauce

1/4 tsp each of oregano, basil, rosemary and thyme

Cut the venison steaks into 1-2 inch pieces. Combine the oil, soy sauce and seasonings, and then marinate the venison overnight in a refrigerator. The raw vegetables can also be marinated with the meat if desired. If putting the meat and vegetables on the same skewer, microwaving the zucchini, onions and green pepper for a few minutes will help ensure even cooking. The cherry tomatoes need no precooking. If using separate skewers for each item, extend the cooking time for each item as needed. Cook Kabobs for about 20 mins, turning 3-4 times,