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Venison Kabobs

1/4 cup cranberry juice
1/4 cup olive oil
1/4 teaspoon fresh garlic
1/4 teaspoon onion salt
1/4 teaspoon celery salt
1/4 teaspoon black pepper
1/4 teaspoon sweet basil
1/8 teaspoon ginger
mushroom
onions
green Peppers
cherry Tomatoes

Mix juice, oil and spices.

Marinate the venison kabobs overnight or at least 4 hours in the
refrigerator. Thread the kabob on skewers. Alternate skewered
meat with mushrooms, onions, and green peppers. Grill over hot fire
for several minutes. Do not overcook!!

While cooking, baste meat and vegetables several times with leftover
marinade. Serve on a warmed platter.

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