• Elk venison – 2-3 pounds, cut in one-and-a-half-inch cubes
• Cherry tomatoes – about 12 pieces
• Whole mushroom caps – about 12 pieces
• Onion, ¼ sliced – about 12 pieces
• Green pepper – cut into two-inch pieces
• Zucchini – sliced thick

Marinade:

• Pure olive oil; ½ cup
• Red wine; ½ cup
• Lemon juice; ¼ cup
• Salt; ½ tsp.
• Coarse ground pepper; ½ tsp.
• Garlic cloves; 2-3, crushed and diced
• Worcestershire sauce; 2 tbsp.

Combine ingredients for marinade and mix well.

Add meat cubes, cover, and marinate in refrigerator for 3-4 hours or overnight.

Alternate marinated elk venison with vegetables on skewers.

Grill or broil, turning often, basting with remaining marinade for 10-15 minutes for medium-rare, or 15-20 minutes for medium.

Serve over wild rice.

Brad Frano, Staff Writer
Colorade Outdoors Magazine
IEBA 3rd Cookbook