Lunch

Cranberry Deer-Kabobs is for Lunch.

Cranberry Deer-Kabobs takes 10 minutes to prepare.

Cranberry Deer-Kabobs takes 30 minutes to cook.

Cranberry Deer-Kabobs makes 4 servings.

The ingredients for Cranberry Deer-Kabobs are:

3 cups water
3 tablespoons cranberry tea leaves (I used Adagio Cranberry Tea)
1 tablespoon lemon juice
1 lb venison (cut into large cubes)
1-2 cup fresh cranberries
2 tablespoons fresh thyme (fresh is best)
1 jalapeno pepper (cut into chunks JUST large enough to fit on kebob skewers)
salt
white pepper

Here is how you make Cranberry Deer-Kabobs:

1. Using the first three ingredients (lemon juice, tea leaves and water) brew tea and cool. 2. Separate out one cup of brewed tea mix and set aside in refrigerator. 3. Marinate cubed venison in the remaining two cups of tea mixture overnight. 4. Place on kebob skewers alternating the cranberries, meat and peppers. 5. Brush remaining cup of tea over the raw kebobs and sprinkle Thyme and other seasonings over the kebobs and grill over an open flame until desired done-ness. (or cook in an oven at 375). 6. Serve hot!Number of Servings: 4Recipe submitted by SparkPeople user INSOLENTMUSE.

The nutritional information for Cranberry Deer-Kabobs is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 148.5

• Total Fat: 2.5 g
• Cholesterol: 67.1 mg
• Sodium: 54.2 mg
• Total Carbs: 4.9 g
• Dietary Fiber: 1.9 g
• Protein: 26.1 g

The dietary needs meet for Cranberry Deer-Kabobs is Low Carb