Venison tastes great, but it's even better portable. Make your meat mouth-watering and mobile with these grilled venison kabobs.
Partially freeze venison and slice 1/4-inch thick. Pour 2/3 of the marinade over venison and refrigerate for 3-4 hours. Steam onion, zucchini and green pepper in microwave until almost done. Remove and drain. Toss all vegetables in remaining marinade to coat. Thread meat and vegetables on metal or bamboo skewers. Grill for 10-12 minutes or until meat is done. Brush with remaining marinade from vegetables. Serves 4.
You can cook most venison cuts like beef. Learn how to prepare, preserve, butcher and freeze venison
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.