Serves: 4
Total Calories: 139

FOR THE MARINADE:
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon minced garlic
1 tablespoon finely chopped fresh thyme
2 teaspoons whole-grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 1/4 pounds venison loin, cut into 1-inch chunks
2 medium Portabello caps mushrooms, cut into 1-inch pieces
2 medium red bell peppers, stems and seeds removed, cut into 1-inch pieces

TO MAKE THE MARINADE: In a large bowl whisk together the marinade ingredients.

Place the venison chunks, mushrooms, and peppers in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate 6 to 8 hours, turning occasionally.

Remove the venison and vegetables from the bag and discard the marinade. Thread the meat and the vegetables alternately onto skewers. Grill the kabobs over Direct Medium heat until the venison is medium rare, about 8 minutes, turning once halfway through grilling time.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 139
Calories from Fat: 120

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Game
Bourbon-Mustard Squab
Brined Squab With Sweet Spices
Buffalo Burgers With Chipotle Mayonnaise
Buffalo Strip Steaks With Lusty Red Wine Sauce
Cider-Glazed Whole Duck
Duck Breasts With Balsamic Vinegar
Five-Spice Grilled Quail
Goose With Apple-Cran Stuffing
Quail Wrapped In Bacon And Grape Leaves
Rabbit With Rosemary-Lime Baste
Rack Of Venison With Cran-Currant Sauce
Spice-Rubbed Duck Breasts With Plum Sauce
Tangerine Duck Breasts With Tropical Fruit Sauce
Venison And Mushroom Kabobs