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1 1/2lb. of venison tenderloin (cut into 1.5'' pieces)
8 small new potatoes (cooked, cooled & halved)
1 med. red onion (cut into 8 wedges)
1 cup of Italian dressing
1 tablespoon of olive oil
1/4 teaspoon each of salt & pepper
Place meat in an airtight container or resealable bag and add the Italian dressing, stirring to coat. Marinate in fridge for at least 6-8 hours, turning occasionally. When ready, preheat grill over med-high heat and toss potatoes and onions in the olive oil, salt & pepper. Thread meat and vegetables onto skewers and grill 8-10 minutes for med-rare.
8 small new potatoes (cooked, cooled & halved)
1 med. red onion (cut into 8 wedges)
1 cup of Italian dressing
1 tablespoon of olive oil
1/4 teaspoon each of salt & pepper
Place meat in an airtight container or resealable bag and add the Italian dressing, stirring to coat. Marinate in fridge for at least 6-8 hours, turning occasionally. When ready, preheat grill over med-high heat and toss potatoes and onions in the olive oil, salt & pepper. Thread meat and vegetables onto skewers and grill 8-10 minutes for med-rare.
