Ingredients

1 1/2 – 2 lb. deer loin, sirloin or top round
1 lg. onion
1/2 lb. cherry tomatoes (not overly ripe)
1/2 lb. fresh mushrooms
1 pt. Italian salad dressing
1/4 C. vegetable oil
1/2 tsp. Adolph tenderizer
1/2 tsp. black pepper

Cooking Instructions

Cut deer into 1 1/2 inch cubes, place in glass or plastic bowl. Pierce meat with fork tines. Pour salad dressing over meat. Cover and let marinate at least 3 hours, stir occasionally. While meat is marinating, peel onion, cut in quarters, separate. Cook in boiling water until translucent (about 2 minutes). Drain, cover with cold water. Split tomatoes and mushrooms. Alternate pieces of meat, onion, tomatoes and mushrooms on skewers. Add vegetable oil, tenderizer and pepper to remaining marinade. Cook over charcoal fire, brushing occasionally with marinade. Turn carefully.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)