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TheFirearmsForum.com
FOUNDED: February 9, 2001 |
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#1 |
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Advanced Senior Member
Join Date: Jul 2006
Location: Dallas, TX
Posts: 3,428
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Spicy Venison Kabobs Marinade: ¼ Cup Finely chopped onion ¼ Cup White wine 2 T Olive oil 2 T Soy sauce 1 T Brown sugar 2 t Ground coriander 1 t Chili powder ½ t Salt ½ t Lemon Pepper 1/8 t Crushed Red Pepper 2 Cups Water Kabobs 1 lb Venison in 1” cubes - Elk, Deer or Antelope 1 medium Zucchini – sliced 1” thick & blanched 1 Sweet Red Pepper in 16 pieces 8 oz Mushrooms Cooking Bring marinade ingredients to a boil and then let it come back to room temperature. Add meat and marinate for no more than 30 minutes at room temperature. Assemble kabobs and grill over medium heat for 8 - 10 minutes. Serves four.
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A gun is a tool, Marian; no better or no worse than any other tool: an axe, a shovel or anything. A gun is as good or as bad as the man using it. Remember that. Shane Nemo me impune lacesset We recall the case of the Shoshone war band which showed up complete with one 30-30 rifle per man the week after Pearl Harbor, and simply wanted to have the enemy pointed out to them. "We hear there's a war going on and we want to go fight it." Jeff Cooper KCCO
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#2 |
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Advanced Senior Member
Join Date: Aug 2006
Location: Rural Arkansas. But isn't all of Arkansas rural?
Posts: 1,176
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That sounds good! I'll have to give it a try soon.
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What we do in life echoes in eternity! **** Liberals, they make about as much sense as a screen door on a submarine. If you want to be a looser the best way to get there is to hang around with other loosers. |
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