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Crantea Venison Ke Bobs

Submitted by: Anonymous

This combination of sweet and savory compliment each other beautifully. The cranberries and deer are classic fall dishes and kebobs are always a treat.

Prep Time: 1 hour
Serving Size: 2

Ingredients

MARINADE:
3 cups water
3 Tbs. Cranberry Tea
1 Tbs. lemon juice
Ke-Bobs:
1 LB. Venison, cut into large cubes
1-2 C fresh cranberries
2 tbs fresh thyme
1 jalepeno pepper cut into chunks JUST large enough to fit on kebob skewers
salt, white pepper

Directions
Brew tea with lemon juice and cool.

Separate out one cup of brewed tea mix and set aside in refrigerator.

Marinate cubed venison in the remaining two cups of tea mixture overnight.

Place on kebob skewers alternating the cranberries, meat and peppers.

Brush remaining cup of tea over the raw kebobs and sprinkle Thyme and other seasonings over the kebobs and grill over an open flame until desired done-ness. (or cook in an oven at 375)

Serve hot!