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
- 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.
- Thread kabobs onto skewers. If using wooden skewers, make sure to soak them in water overnight.
- Grill over medium heat until cooked to your preferred doneness.
- Enjoy!