Marinade cubes of venison for 4 to 24 hours in the juice of 1 lemon, 2 tbsp rice bran oil, 2 tbsp soya sauce, chopped clove of garlic, chopped cube of ginger with salt and pepper to taste.
Metal skewers will not burn like wooden skewers over the flames. If no metal skewers then use the BBQ hot plate where the wood skewers won't burn thru. Wooden or Bamboo skewers can be soaked in water to moisten before barbecueing to help prevent burning.
Thread venison cubes onto skewers alternating with mushroom, cherry tomatoes and capsicum or your favourite vege that won't easily fall off the skewer. Grill over barbecue until venison is medium rare.