In plastic bag, combine vinegar, honey, soy sauce, catsup, pepper and garlic powder. Set aside 1/4 cup. Add meat to bag, shake to coat, close bag and refrigerate 4 hours.
One hour before grilling, toss vegetables with reserved marinade. Drain meat, saving marinade. Thread meat and vegetables alternately on skewers, brush w/ marinade and grill over medium-hot coals, turning and basting often, for 15-20 minutes. Remove from skewers and serve. Serves 4-6.
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.