Ingredients
1 cup red wine vinegar1/2 cup honey1/2 cup soy sauce1/4 cup ketchupDash pepperDash garlic powder1-1/2 pounds boneless venison steak, cut into 1-1/4-inch cubes8 to 12 cherry tomatoes8 to 12 fresh mushrooms, optional1/2 medium green or sweet red pepper, cut into 1-1/2 inch pieces1 to 2 small zucchini, cut into 1-inch chunks1 large onion, cut into wedges8 to 12 small new potatoes, parboiled
Preparation
In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup for vegetables. Set aside 3/4 cup for basting. Add meat to bowl or bag; stir or shake to coat. Cover (or close bag) and refrigerate for 4 hours. One hour before grilling, toss vegetables with 1/4 cup reserved marinade.
Drain and discard marinade from meat.
Thread meat and vegetables alternately on skewers. Grill over medium-hot heat for 15-20 minutes or until a thermometer inserted in the venison reads 160°, turning and basting frequently with reserved 3/4 cup marinade.
