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Venison Kabobs

Yield: 6 servings
2 lg green peppers; quartered
1 lb fresh mushroom caps
1/2 c butter or margarine
2 lb venison loin; cut into 1
2 lg to 3 large tomatoes; sliced
2 md to 3 medium onions; sliced
1 garlic salt to taste
1 pepper to taste

Saute green peppers and mushrooms in butter until crisp-tender; drain, reserving the butter.
Alternate meat and vegetables on skewers. Sprinkle with garlic salt and pepper. Grill kabobs about 6 inches over medium-hot coals 10 to 12 minutes or until done; basting with the reserved butter. Yield: 6 to 8 servings.

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