Meat On A Stick
|Venison round steaks||2 Pound|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Garlic salt||1 Teaspoon|
|Crumbled dried oregano||1⁄2 Teaspoon|
Remove fat and bone from meat and cut meat into 1-inch cubes.
Mix remaining ingredients and pour over meat in a mixing bowl.
Marinate for 2 hours, stirring occasionally.
Thread meat on individual skewers or sticks and broil, either over charcoal or in the oven, until meat reaches the desired degree of doneness, turning to brown each side.
About 3 minutes on each side will result in a crusty outside and pink juicy inside if sticks of meat are placed about 5 inches from heat.
When hunters cook meat-on-a-stick in camp, they cut green willow branches and peel them to use for sticks.
Makes enough for ten 8-inch sticks.