Venison Kabobs

Summer is here! This is a healthy and flavorful wild game meal perfect for summer nights. The best part is that it's ready in less than 30 minutes.

The recipe is extremely simple, but loaded with flavor. You'll start by creating a marinade. You'll combine barbecue sauce, balasamic vinegarrette and Dijon mustard for the perfect balance of sweetness, tanginess and acidity. Then you'll slice the venison into perfect bite sized pieces. You'll do the same with the vegeatables then alternatively thread the veggies and the steak onto metal skewers. Then all that's left to do is to grill them to perfection.

Ingredients

1/4 cup balsamic vinaigrette

1/4 cup barbeque sauce

1 teaspoon Dijon mustard

1 pound venison steak, cut into 1 inch cubes

1 small red onion cut into 1 inch strips

1 red pepper, cubed

1 green pepper, cubed

Recipe Directions

1. Fill your hopper with these limited edition Bear Mountain BBQ pellets. Exclusively available at Lowes through Labor Day.

2. Preheat grill to 475°F.

3. In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add venison pieces to remaining mixture then toss to coat.

4. Alternately thread venison and vegetables on 4 metal or soaked wooden skewers.

5. Lightly grease grill rack.

6. Grill skewers, lid closed, over medium heat, approximately 6-9 minutes or until venison reaches desired doneness. Turn occasionally. Baste frequently with reserved vinaigrette mixture during the last few minutes.