Bluebonnet Venison Farms

San Antonio, Texas

Specialty Recipe

Grilled Venison Brochettes
with Artichokes and Peppers

Ingredients - Brochettes

2 pounds Bluebonnet Farms Venison shoulder roast, cut into 1-1/2-inch cubes

4 baby artichokes, halved

2 red, yellow or green bell peppers -- roasted, peeled and sliced

Ingredients - Marinade

3/4 cup olive oil

3 Tablespoons chopped fresh basil

2 Tablespoons lemon juice

1 Tablespoon red chile flakes

Salt and pepper

Marinade: Combine olive oil, basil, lemon juice, and red chili flakes. Add salt and pepper to taste.

Brochettes: Marinate venison and vegetables 30 minutes. Thread each skewer with venison, artichokes, and peppers, alternately. Grill over high heat 5 to 6 minutes, turning once. Venison should be rare. Brush with marinade just before serving.

Serves: 8

• Venison Recipes
• Venison Preparation Tips
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Other Recipes on the Internet Cookbook of 1st Traveler's Choice with 1000's of tried and tested recipes from Innkeepers, Chefs, and Culinary Professionals.
Internet Cookbook Recipe Index
Other Bed and Breakfast, Country Inns and Small Hotels on 1st Traveler's Choice Travel and Lodging Directory
Texas Lodging Directory ... North America Lodging Directory
Texas Vacation Rentals ... North America Vacation Rentals ... Virtual Cities