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Reviewed: Feb. 28, 2008

I only had 1 tbsp of liguid smoke left in my bottle but it still turned out good. Next time, I'll use the full two tbsp. I also had no tomato puree or sauce but I found a can of tomato juice, so I use that. Also used cider vinegar on account I had no rice vinegar. I'll definately make it again. It was very good with the changes and depending on what is in the cupboards, I'll probably follow the recipe more.

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Tia at home

	Cooking Level: Intermediate Living In: Kentville, Nova Scotia, Canada
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Reviewed: Feb. 12, 2008

Sweet and Spicy. well-balanced flavors. i used this for steaks instead of kabobs, and it was delicious.

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fallingstar842000

	Cooking Level: Intermediate
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Reviewed: Jul. 4, 2007

I made these for our Annual Family Memorial Day FIsh Fry. NO ONE KNEW; That they were eating deer meat. Everyone begged me for the recipe. The kids were my biggest testimony. Thank you so much! I made 70 kabobs they were gone within the hour. The only thing that I had changed was the tomato. I used crushed instead of puree.

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Reviewer:

LadyLou

	Cooking Level: Expert Home Town: Alexandria, Virginia, USA Living In: Herndon, Virginia, USA
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Venison Kabobs with Sweet and Smoky Sauce

Reviewer:

Tia at home

Reviewer:

fallingstar842000

Reviewer:

LadyLou