Combine the venison steaks, vinaigrette, white vinegar, and sea salt in a glass container. Make sure all the steak are coated in the marinade. Cover the container and let the steaks set in the fridge for 12-16 hours.
Place 4 kabob sticks in a bowl of water and make sure they soak for at least 2 hours.
Prep the veggies. Wash and slice the zucchini and summer squash. Wash and slice the mushrooms. Wash, peel, and thinly slice the carrot. Wash the broccoli and cut or break apart the tiny florets.
Combine all of the veggies in a large mixing bowl. Drizzle on the olive oil and sprinkle on the herb seasoning. Add salt and pepper to your taste. Toss the veggies until they are all coated in olive oil. Youb may need a little additional olive oil depending on how many veggies you ended up with. Just make sure they are all coated in the oil.
Preheat the grill to 375-400°F. Lightly oil a 10" cast iron skillet with coconut oil, bacon fat, or butter. Spread the veggies in the pan. Take the steak out of the fridge and spear them onto the kabob sticks. I usually spear each steak twice to make a U on the kabob stick. Set the assembled steak kabobs on a plate and season with salt and pepper if desired.
Grill the veggies for 15-20 minutes. Stir the veggies and add a little bacon fat every 5-7 minutes. Make sure you close the grill after each stir and allow the temperature to rise again. The veggies should be soft.
Once the veggies are soft, leave them on the grill or remove them if you need more space for the steak kabobs. Place the steak kabobs on the seasoned grill grates and close the grill. Let them grill for 3-5 minutes depending on the thickness of the steaks.
Turn the kabobs and let them grill for another 3-5 minutes or until they are done. For medium rare steaks you want an internal temperature around 135°F.
Serve the grilled steak kabobs and grilled summer veggies with a side of bar-b-que sauce, some sea salt, and your favorite bread product!