Ingredients 

2 pounds venison, trimmed of sinew and cut into 1 1/2 to 2 inch chunks

1/4 cup harissa

1/4 cup red wine vinegar

Sea Salt

Instructions 

1. To marinate the venison, mix the harissa and the red wine vinegar into a slurry in a bowl. Massage the marinade into the venison and pour the rest of the marinade into a lidded container. Refrigerate for at least a few hours, and as long as a day.
2. Thread kabobs onto skewers.  If using wooden skewers, make sure to soak them in water overnight.  
3. Grill over medium heat until cooked to your preferred doneness.
4. Enjoy!