In a large resealable bag, mix together the soy sauce, vegetable oil, apple cider vinegar, ginger, garlic salt, and venison.
Place in fridge and let marinate for 6 to 24 hours.
When ready to cook, preheat grill to high. Dream the venison.
Thread the peppers, onions, and venison onto metal skewers (if using wood skewers, make sure to soak 30 minutes before grilling).
Sprinkle the romaine with olive oil on all sides and season with salt and pepper.
Reduce heat to medium-low and carefully grease grates. Place kabobs on the grate, close the lid, and cook for 9-12 minutes, turn once mid way through cooking.
Grill the romaine for 5 minutes, or until brown and beginning to char, flipping once during cooking.
Serve romaine with kababs and peppercorn dressing.