Grilled Vegetables with Fresh Herbs & Venison

Grilled Vegetables with Fresh Herbs & Venison

By Sportman's Table Chef Published: July 26, 2013

• Yield: 6 Servings
• Prep: 20 mins
• Cook: 10 mins
• Ready In: 60 mins

Ingredients

• 1 medium zucchini trimmed and sliced
• 1/2 lbs. green beans pole beans, or yellow wax beans work well too
• 2 ripe tomatoes
• 3/4 cup chopped red onion
• 2 sweet banana peppers
• 1/2 lb. venison steak sliced thin
• 3 cloves minced garlic
• 2 tbs. fresh basil
• 1 tbs. fresh thyme
• 2 tbs. fresh parsley
• 1 tbs. fresh rosemary
• 1 pinch salt amount to taste
• 1 pinch pepper amount to taste
• hot peppers optional

Instructions

1. Saute peppers, onions, and beans for about 2 min. over medium heat until translucent and soft. Add thin strips of venison steak, cook for 3 mins. Add zucchini slices and garlic and other herbs, cook for 3 more min. Add tomatoes and salt and pepper. Cook for 2 min. until heated through. Serve over pasta if desired. A delicious, healthy way to use everything in your garden!
   

• Course: Entrée
• Skill Level: Easy