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Grilled
Shish Kabobs
By: Melanie Calvert Benton
Ingredients:
1–1/2
pounds of lean beef, chicken breast, deer, or elk
(cubed)
1 large bottle of fat free or regular Italian salad
dressing
1–3 purple onions
1 large bowl cherry tomatoes
2–3 green, red, or yellow bell peppers
1–2 other vegetables of choice
1 teaspoon lemon & pepper seasoning.
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 can pre-spray coating of choice.
Preparation
The night before, cube your meat of choice. Cut your
vegetables into pieces where they will skewer easily.
Add dry ingredients with the bottle of Italian
dressing. Mix well in a large bowl, cover, and
refrigerate overnight.
Cooking Instructions
Take bowl out of the refrigerator, mix vegetables and
skewer onto wood or metal grilling skewers. Randomly
pierce vegetables and meat to make a colorful
arrangement. Let shish-kabobs sit on two to three
paper towels to absorb the extra Italian dressing. If
using charcoal, wait until your coals turn white, if
using a gas grill cut the heat to low. Place
shish-kabobs on the grill that has been pre-cleaned
and pre-sprayed oil coating. Watch for flare-ups from
the Italian dressing
Turn the shish-kabobs every four to five minutes until
the meat is done to your liking, longer if you prefer
your meat medium to well done. If you have vegetables
left over, put them into foil wrap, seal and cook
until the vegetables are done. Top this meal with a
beverage, drink, and dessert of choice.
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Mel's
Barbecued Venison Burgers
By: Melanie Calvert Benton
BARBEQUE
SAUCE:
1 cup Ketchup
1/2 cup packed brown sugar
1/3 cup sugar or Spenda
1/2 cup honey
1/4 cup Sorgum Molasses
2 teaspoons mustard of choice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt (opt)
1/4 teaspoon Liquid Smoke
1/8 teaspoon Black peppercorn (ground) or regular
black pepper
BURGERS:
1 egg beaten
1/3 cup quick-cooking oats
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon sea salt
2-1/2 pounds ground venison (can also substitute elk
or moose)
8-10 hamburger buns, split open
Toppings of your choice
In a small saucepan, combine first 10 ingredients.
Bring to a boil, remove from heat. Put aside 1 cup of
barbeque sauce to serve with the burgers.
In a bowl, combine the egg, oats, 1/4 cup of the
remaining barbeque sauce, onion powder, garlic powder,
pepper and salt. Crumble venison over mixture: mix
well. Shape into 8-10 patties and grill covered, over
medium heat for 6-8 minutes on each side or until a
meat thermometer reads 160 degrees. Baste with 1/2 cup
barbeque sauce during the last five minutes.
Serve on the split buns with toppings of your choice
and the left over barbeque sauce. Makes 8-10 servings
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Author of
" A Southern Moon Rising" (Coming out
mid Summer 2008)
Website: http://www.melaniedcalvert.com
Co-Editor of "The Possum Holler Gazette"
http://www.possumholler.org
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