Marinade cubes of venison for 4 to 24 hours in the juice of 1 lemon, 2 tbsp olive 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.

Venison and Dark Beer Pie
sent in by Doug B

1 kilo venison – cubed
1 onion – chopped
1 oxo cube
1 cup flour
1 can dark beer - 400ml
olive oil
salt and pepper.

Cube venison, coat in flour and brown in olive oiled pan.
Place in pot or crock pot and add onion, oxo cube and salt and pepper to taste. Pour dark beer over top of meat mixture and simmer gently until meat is tender. (overnight in crockpot on low to soften even toughest old boot).
Take medium sized casserole dish and and place meat mixture in dish. Cover with flakey pastry and cook in hot oven 200 -210 degrees c until pastry is golden brown - approx 15 minutes. Serve with vegetables of choice and enjoy.