Grilled Venison And Vegetables - cooking recipe

Ingredients

1/2 c. red wine vinegar
1/4 c. honey
1/4 c. soy sauce
2 Tbsp. ketchup
dash of pepper
dash of garlic powder
1 1/2 lb. boneless venison steak, cut into 1 1/4-inch cubes
8 to 12 cherry tomatoes
8 to 12 fresh mushrooms (optional)
1/2 medium green or sweet red pepper, cut into 1 1/2-inch pieces
1 to 2 small zucchini, cut into 1-inch chunks
1 large onion, cut into wedges
8 to 12 small new potatoes, parboiled

Preparation

In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup.
Add meat to bowl or bag; stir or shake to coat.
Cover (or close bag) and refrigerate for 4 hours.