Vintage

• 2 to 3 pounds Nilgai Meat
• 1 Cup Water
• 1 Cup Buttermilk
• 2 Tbsp. Garlic Salt
• 1/2 Cup Soy Sauce (or Teriyaki Sauce)
• 1/2 Cup Sugar
• 1 Tsp. Ginger
• 1 Tsp. Garlic Powder
• 1 Sweet Onion (or 1015 onions)
• 2 Bell Peppers
• 1 Large Can Chunk Pineapple
• 1 Package Cherry Tomatoes
• 1 Link Polish Sausage

Remove game flavor: Put nilgai meat in bowl, fill with very hot water and let it soak for 2-3 minutes. Dump hot water, fill with cold water and ice and let it soak for 2-3 minutes. Repeat 3-4 times or until no more blood can be extracted from meat.

Tenderize: Mix in bowl 1 cup water, 1 cup buttermilk, 2 tablespoons garlic salt. Add meat and refrigerate. 24 hours for tenderloins, 48 hours for ham & shoulder. Stir 2-3 times over the course of the soak to ensure liquid touches all surfaces.

Marinate Nilgai: Mix 1/2 cup soy sauce (or teriyaki), 1/2 cup sugar, 1 tsp ginger, 1 tsp garlic powder. Marinade for 1.5 - 2 hours.

Soak skewers for 30 minutes to make sure wood doesn't burn over the fire.

Cut meat, sweet onions (or 1015, if available), bell peppers, pineapple, cherry tomatoes & cooked sausage into bite sized chunks. Arrange ingredients onto skewers

Arrange kabobs on grill and cook over slow coals. Be careful not to over cook meat as it is very lean. Baste lightly with Italian dressing 2-3 times during course of grilling to keep food moist.

Serve directly off grill - do not let kabobs sit & cool. Tell stories & enjoy company.

*Can also be made with deer venison.