Taste of the Wild: Old world marinated venison and potato kabobs

As late spring days morph into the heat of summer, contributor Eileen Clarke gives you a one-dish meal that taps into the heat of your grill instead of the oven.
Eileen shares, “I love a homemade marinade, and this Dijon mustard version makes a vibrant statement with venison. Feel free to use a less-than-tender cut since there’s a double dose of acid in this recipe. Both the malt vinegar and Dijon mustard contain vinegar that acts to tenderize the meat.”

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