Grilled Venison Brochettes

Venison Leg or Shoulder Roast, 2 pounds
4 Baby artichokes, halved
2 Bell peppers (any color)
3/4 cup Olive oil
3 Tbsp Chopped fresh basil
2 Tbsp Lemon juice
1 Tbsp Red chili flakes
Pepper to taste

For marinade, combine olive oil, basil, lemon juice and chili flakes. Roast and peel peppers. Cut into 2-inch squares.

For venison, cut venison roast in 1-1/2 inch cubes. Marinate venison and vegetables for 30 minutes. Thread skewer with venison and vegetables.

Grill over high heat for 5-6 minutes, turning once. Venison should be rare. Brush with marinade just before serving.

From www.foodcomm.com/recipes [archive.org]