Cranberry Deer-Kabobs
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 ⓘ
Instructions
- 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!
Nutrition & Diet Analysis (per serving)
233
kcal
12% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).