Since the new house has little to no storage, Buster and I were thinking we might like to look at getting one of those steel buildings people use for sheds. We could use for storing extra bedding, holiday decor, seasonal clothing and such since it would keep animals out and will stay dry. I think that would work much better than a wooden shed and then we wouldn’t have all the upkeep of a wooden building, either! It’s just a thought!
pleased to bring you this recipe in cooperation with …
Today’s recipe is actually for wild game (Venison) but you could use beef, pork or chicken if you like. For chicken or pork I would probably use white wine for the marinade, though.
VENISON KEBABS WITH VEGGIES
For the marinade:
1/4 c. red wine
1/4 c. oil
1 t. dry mustard
1 T. soy sauce
For the kebabs:
1 lb. venison (or whatever meat you are using)
8 cherry tomatoes
1 onion, cut into 8 wedges
16 mushrooms
16 pieces of pepper (yellow, green, red and or orange) I like to use all of them for a nice rainbow effect! 
How to put it all together:
Heat barbecue 20 minutes or so before cooking. In a bowl, combine all marinade ingredients. Add cubed meat and marinate for 4-6 hours. Drain the meat. Slip cubed meat onto skewers, alternating with veggies ending up with meat on the very end to hold every thing on skewer. Cook on barbecue until meat is done and veggies are tender-crisp. Don’t overcook!! Baste with marinade from time to time.
**please be patient with me, wordpress is acting up and i can’t space right or use color in my post window??**
