Marinade – (Double or triple to cover your venison)
6 oz. pineapple juice
2 oz. soy sauce
Garlic powder or minced garlic to taste (2 tsp.)
Ground ginger to taste (1/2 tsp.)
Splash of vegetable oil
Venison backstrap or tenderloin
Or any of your favorite veggies, cut into approx. 1-inch pieces
Clean white membrane and fat from venison as much as possible. Cut meat into approx. 1 inch cubes and place in container. Cover meat with marinade, then cover dish and place in refrigerator at least over night. You can marinade for up to 2 days.
Thread skewers with your veggies and meat. Grill about 10 minutes or until meat is just done, avoid overcooking.
Tips: Other cuts of venison can be used also, just marinade them longer. Or use a meat tenderizer. My favorite tenderizer is a Jaccard Super Meat Tenderizer.
I adjust my seasonings to my taste by using my sense of smell. I have learned that if you like the way it smells, then you will most probably like the way it tastes.