cut in cubes 1 Pound fresh mushroom caps 1 Cup dry red wine 2 green bell peppers, cut in 1 inch piece :
parboiled 18 Whole potatoes (egg sized), parboiled 18 cherry tomatoes Combine meat, mushrooms & wine in shallow dish. Cover & marinate for 2-3 hours in the refrigerator. Remove meat & mushrooms from marinade. Alternate vegetables & meat on skewers. Grill for 10-15 minutes over medium heat or until degree of doneness is reached.
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I'll tell you upfront...this is perhaps my favorite elk recipe ever. I couldn't believe the incredible amount of flavor in these succulent elk kabobs.
PLEASE NOTE - I ACCIDENTALLY SAID BACKSTRAP. THIS IS THE TENDERLOIN...NOT THE BACKSTRAP. I APOLOGIZE :)
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Thanks for watching,
-Todd Toven...aka the Rocky Mountain Meat Hunter
Visit me @ RockyMountainMeatHunter.com
This video contains: elk meat, wild game cooking, cooking with venison, colorado elk
Flame Grilled Venison Kebabs! Mick's Place Part 1.
Cruised down to a mate's place for some south west chill...literally and figuratively! Kicking back near the fire, cold drinks and good tucker, including some delicious venison kebabs.... hope you enjoy the video!