One evening after a full day of hiking and adventuring in Modoc National Forest, my sister-in-law Liv and I forgot to set the venison meat to braise. So, we scrambled to think of what to do with the meat and I remembered a recipe in Robin Donovan's Campfire Cuisine for Chicken Kabobs with Spicy Peanut Sauce. Done deal. We sliced the venison into bite-sized pieces and threaded them onto skewers with onions, green bell peppers, and cubes of zucchini from Aunt Greta's garden. Then we grilled them over an open flame and served them with Donovan's sauce. For kabobs: venison meat, cut into 1 inch pieces Bamboo skewers, soaked in cold water for 15 minutes 1/2 C fresh lemon juice freshly ground salt freshly ground pepper garlic powder zucchini green bell peppers onions For peanut sauce: 1/2 C milk 1 C peanut butter 1/4 C soy sauce 1/4 C brown sugar 1 1/2 t crushed red pepper 2 T ketchup Juice of one lemon Rub the venison with the s...