Venison Kabobs | MeatEater Cook

Ingredients

• 2 ½ pounds venison steak (backstrap or roast)
• 1 red onion
• 8 oz. of baby portabella mushrooms, halved
• 1 red bell pepper
• 2 poblanos, jalapeños, or green bell peppers
• Marinade
• 1 ½ cups oil (canola, grapeseed, or vegetable)
• ¾ cup red wine vinegar
• ¾ cup soy sauce
• ¼ cup brown sugar
• 6 cloves of garlic, smashed
• 3 sprigs of fresh rosemary, minced
• 2 tsp. kosher salt
• 2 tbsp. coarse black pepper