Cranberry Deer-Kabobs

"I made this recipe for a "cooking with tea" contest. It's wonderful for cold days in late autumn/early winter."
 
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Ready In:
30mins
Ingredients:
9
Serves:
2-4
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ingredients

  • 3 cups water
  • 3 tablespoons cranberry tea leaves (I used Adagio Cranberry Tea)
  • 1 tablespoon lemon juice
  • 1 lb venison (cut into large cubes)
  • 1 -2 cup fresh cranberries
  • 2 tablespoons fresh thyme (fresh is best)
  • 1 jalapeno pepper (cut into chunks JUST large enough to fit on kebob skewers)
  • salt
  • white pepper
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directions

  • Using the first three ingredients (lemon juice, tea leaves and water) brew tea and cool.
  • Separate out one cup of brewed tea mix and set aside in refrigerator.
  • Marinate cubed venison in the remaining two cups of tea mixture overnight.
  • Place on kebob skewers alternating the cranberries, meat and peppers.
  • 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. (or cook in an oven at 375).
  • Serve hot!

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