• 1/2 cup cranberry juice
• 1/2 cup olive oil
• 1/2 tsp. fresh garlic
• 1/2 tsp. onion salt
• 1/2 tsp. celery salt
• 1/2 tsp. black pepper
• 1/2 tsp. sweet basil
• 1/4 tsp. ginger
• 1-1/2 lbs, venison - cut into 1" to 1-1/2" cubes
• button mushrooms
• 1 large white sweet onion - cut into 1" chunks
• 1 large green bell pepper - cut into 1" to 1-1/2" chunks
• 1 pint cherry tomatoes

Preparation -
Mix the cranberry juice, olive oil and spices together. Reserve half the mixture. Marinate the venison cubes in the remaining half, in the refrigerator, for at least 4 hours or overnight. Discard the used marinade. Thread the venison cubes onto the skewers, alternately with the mushrooms, onions and green pepper. Grill over hot coals for 10 to 12 minutes, basting with the reserved marinade and turning occasionally.

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