The recipes below are the winning recipes for Spiedies from the 1996 Spiedie Cooking Contest at the Spiedie Fest and Balloon Rally, Endicott, NY.

1st Place Winner

Venison Spiedies - Thomas Jurista

• 1 pound cubed venison
• 1/4 cup vegetable oil
• 1/8 cup red wine vinegar
• 18 cup red soy sauce
• 1 teaspoon Italian seasoning
• 2 tablespoons ketchup
• 3 cloves sliced garlic

Marinate three to five days in refrigerator. Cook over hot coals, when done put on fresh piece of Italian bread (butter if you like) and enjoy.

BTW, the bread really does make a difference and Fresh Italian bread from Jim Roma's Bakery in Endicott can't be beat.

2nd Place

Lamb Spiedies  Dick Squire

• 1 head garlic
• salt and pepper to taste
• dash mustard
• dash Worestershire sauce
• 1/4 cup brown sugar
• wine vinegar and oil enough to cover meat (3-to-1) ratio 
•    Fresh herbs (strip leaves and chop): 6-8 sprigs grapefruit mint; 1 spring basil
• 3-4 sprigs oregano
• 2-4 sprigs italian parsley
• 6-8 sprigs curly mint
• 2-3 sprigs lemon balm
• 1-1 1/2 cup chives, chopped
• Marinate cubed lamb for 2 to 3 days. May also be used for chicken, beef and pork.

3rd Place

Pork Spiedies  Tina Silvestri

• 1/4 up salt
• 1/4 cup pepper
• 4 cups oil
• 1 cup water
• 1 cup vinegar
• 1 cup wine
• 2 squeezed lemons with rind
• 4 cloves fresh garlic
• 1/4 cup chopped peppers
• 1/2 cup fresh mint leaves
• 1/4 cup carrots
• 1/4 cup finely gound carrots
• 1/4 cup chopped fresh basil leaves
• 1/8 cup chopped fresh parsley