For marinade,
combine olive oil, basil, lemon juice
and chili flakes.
Roast and peel
peppers. Cut into 2-inch squares.
For venison, cut
venison roast in 1-1/2 inch cubes.
Marinate venison and
vegetables for
30 minutes. Thread skewer with venison
and vegetables.
Grill over high
heat for 5-6 minutes, turning once.
Venison should
be rare. Brush with marinade just before
serving.
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