4-5 venison steaks
¼ cup minced onion
1 tsp. crushed red pepper flakes
2 Tbsp. packed brown sugar
2 cloves garlic, crushed
¼ tsp. ginger, crushed
1 Tbsp. rice vinegar
2 Tbsp. liquid smoke
4 Tbsp. maple syrup
1 cup tomato puree
Pit Boss Hickory Bacon seasoning
2 pounds buffalo, cut into 1-inch strips
Grill skewers
1 yellow bell pepper, cut into 1-inch cubes
½ pound mushrooms, halved
1 pint cherry tomatoes
Preheat Pit Boss grill for 350 degrees.
Season both sides of buffalo (or venison steaks) with Pit Boss Hickory Bacon seasoning in large mixing bowl. Mix in rice vinegar, honey, liquid smoke, maple syrup, minced onion, brown sugar, red pepper flakes, garlic, ginger and tomato puree; mix thoroughly. Toss buffalo with marinade, cover and marinate in refrigerator 60 minutes to overnight.
Skewer the buffalo pieces, alternating with yellow peppers, cherry tomatoes and mushrooms. Grill until the buffalo is no longer pink, about 15 minutes, depending on the grill. Alternatively, the skewers can be baked in a pre-heated oven at 425 degrees for about 10 minutes.
