• 800 g Venison, Cubed
  • 1 Pineapple - Fresh Not Canned
  • 1/2 Cup Brown Sugar
  • 3 Tbsp Soy Sauce
  • Juice of 1 Lemon
  • 3 Tbsp Oil
  • 1 Tbsp Mustard
  • 1/2 Tsp Pepper

  1. Peal the pineapple, and cut it to 5 equal parts.
  2. Take one whole portion including the core (middle hard part) and puree it in a blender with enough water to make it smooth.
  3. Make the marinade from pineapple puree, sugar, soy sauce, lemon juice, parsley, oil, mustard and pepper. Mix well.
  4. Marinate the meat overnight.
  5. Cut up remaining pineapple; you want the pineapple to be the same size as the meat cubes. Line it with venison on skewers.
  6. Grill over med-high heat until desired doneness.

You will just have to trust me on this and try it.

This recipe contributed by forum member Whitetail Freak Hunter. To add a recipe of your own please visit our hunting recipes forum.