Melt butter in the microwave.

Add soy sauce, minced garlic, and pepper to the melted butter.

Stir the marinade and let it cool.

Place venison chunks in a large zip-lock bag with the marinade.

Marinate for at least 3 hours or overnight in the refrigerator.

Cut onions, bell pepper, mushrooms, and bacon into approximately 2-inch pieces.

Soak bamboo skewers in hot water for 15 minutes to prevent burning.

Preheat grill to medium heat.

Wrap each venison chunk with a piece of bacon.

Thread the venison chunks onto the skewers, alternating with bell pepper, onion, and mushrooms.

Grill kabobs, basting frequently with the remaining marinade (or melted butter mixed with marinade).

Turn kabobs frequently to ensure even cooking.

Cook until venison is cooked through and vegetables are tender, about 15-20 minutes.

Do not overcook.