Cranberry Deer-Kabobs

1. 1

   Using the first three ingredients (lemon juice, tea leaves and water) brew tea and cool.

2. 2

   Separate out one cup of brewed tea mix and set aside in refrigerator.

3. 3

   Marinate cubed venison in the remaining two cups of tea mixture overnight.

4. 4

   Place on kebob skewers alternating the cranberries, meat and peppers.

5. 5

   Brush remaining cup of tea over the raw kebobs and sprinkle Thyme and other seasonings over the kebobs and grill over an open flame until desired done-ness.

6. 6

   (or cook in an oven at 375).

7. 7

   Serve hot!

* Per serving · 4 servings · Values may vary.

No additional tips available.