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Recipe by: Uncle Bucks Venison, Littleton, NH Mix juice, oil and spices. Marinate the venison kabobs overnight or at least 4 hours in the refrigerat Thread the kabob on skewers. Alternate skewered meat with mushrooms, onion and green peppers. Grill over hot fire for several minutes. Do not overcoo While cooking, baste meat and vegetables several times with leftover marina Serve on a warmed platter.
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|Serving Size: 1 Serving (182g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 123 (64%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 152.5mg||5 %|
|Potassium 217.8mg||6 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 15.7g|
|Protein 1.6g||2 %|
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Calories per serving: 192
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