Venison Kabobs

Venison K-Bobs
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
Bell pepper
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.