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2 lb Boneless venison sirloin(cubed)
3 c Vegetable oil
1/4 c Dry Burgundy
2 tbsp Cider vinegar
1 1/2 tbsp Liquid smoke
2 tsp Salt
1 tsp White pepper
1 tsp Garlic powder
1 tsp Onion(minced)
16 Cherry tomatoes
24 sm Mushrooms
8 sm Onions
2 lg Green peppers(cubed)
Hot cooked wild rice
Place meat in a shallow glass container; set aside. Combine oil and next 7 ingredients; pour over meat. Cover and refrigerate 48 hours, stirring occasionally. Remove meat from marinade, reserving marinade. Alternate meat and vegetables on skewers; brush with marinade. Grill kabobs over medium-hot coals 15 minutes, turning and basting frequently with marinade. Serve with wild rice.
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