Venison and Mushroom Kabobs

This recipe is a tastey way to use venison loin.  Not being an expert at cooking venison I cooked it a little long.  Next time I will have it down.

Ingredients:
For the marinade:
·         1/4 cup extra-virgin olive oil
·         2 tablespoons sherry vinegar
·         1 tablespoon minced garlic
·         1 tablespoon finely chopped fresh thyme
·         2 teaspoons whole-grain mustard
·         1/2 teaspoon kosher salt
·         1/4 teaspoon freshly ground black pepper

·         1 1/4 pounds venison loin, cut into 1-inch chunks
·         2 medium Portabello caps mushrooms , cut into 1-inch pieces
·         2 medium red bell peppers , stems and seeds removed, cut into 1-inch pieces        

To make the marinade:  In a large bowl whisk together the marinade ingredients.

Place the venison chunks, mushrooms, and peppers in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate 6 to 8 hours, turning occasionally.

Remove the venison and vegetables from the bag and discard the marinade. Thread the meat and the vegetables alternately onto skewers. Grill the kabobs over Direct Medium heat until the venison is medium rare, about 8 minutes, turning once halfway through grilling time.