Grilled Venison and Vegetables

1 cup red wine vinegar
½ cup honey
½ cup soy sauce
¼ cup ketchup
Dash pepper
Dash garlic powder
1-1/2 pounds boneless venison steak, cut into 1-1/4 inch cubes
8 to 12 cherry tomatoes
8 to 12 fresh mushrooms, optional
½ medium green or sweet red pepper, cut into 1-1/2 inch pieces
1 to 2 small zucchini, cut into 1-inch chunks
1 large onion cut into wedges
8-12 small new potatoes, parboiled

In a glass bowl or plastic bag, combine vinegar, honey soy sauce, ketchup, pepper and garlic powder; set aside ¼ cup for vegetables. Set aside ¾ 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 ¼ 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 meat thermometer inserted in the venison reads 160 degrees, turning and basting frequently with reserved ¾ cup marinade.

Yield: 4-6 servings