2-3 lbs. elk steak, cut in 1½” cubes
Cherry tomatoes (about 12 pieces)
Whole mushroom caps (about 12 pieces)
Onion, ¼ sliced (about 12 pieces)
Green pepper, cut into 2” pieces
Zucchini, sliced thick
Marinade:
½ cup pure olive oil
½ cup red wine
¼ cup lemon juice
½ tsp. salt
½ tsp. coarse ground pepper
2-3 garlic cloves, crushed
2 Tbsp. Worcestershire sauce
Combine ingredients for marinade and mix well. Add meat cubes, cover and marinate in refrigerator for 3-4 hours or overnight.
Alternate marinated elk steak with vegetables on skewers. Grill or broil, turning often, basting with additional olive oil if needed 10-15 minutes for medium rare, or 15-20 minutes for medium. Serve over wild rice.
