Total Time
30mins
Prep 10 mins
Cook 20 mins

I made this recipe for a "cooking with tea" contest. It's wonderful for cold days in late autumn/early winter.

Ingredients Nutrition

  • 3 cups water
  • 3 tablespoons cranberry tea leaves (I used Adagio Cranberry Tea)
  • 1 tablespoon lemon juice
  • 1 lb venison (cut into large cubes)
  • 1 -2 cup fresh cranberries
  • 2 tablespoons fresh thyme (fresh is best)
  • 1 jalapeno pepper (cut into chunks JUST large enough to fit on kebob skewers)
  • salt
  • white pepper

Directions

  1. Using the first three ingredients (lemon juice, tea leaves and water) brew tea and cool.
  2. Separate out one cup of brewed tea mix and set aside in refrigerator.
  3. Marinate cubed venison in the remaining two cups of tea mixture overnight.
  4. Place on kebob skewers alternating the cranberries, meat and peppers.
  5. Brush remaining cup of tea over the raw kebobs and sprinkle Thyme and other seasonings over the kebobs and grill over an open flame until desired done-ness. (or cook in an oven at 375).
  6. Serve hot!

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