Blazin' Venison Steaks

Total Time: 9 hrs 20 mins Preparation Time: 20 mins Cook Time: 9 hrs

Ingredients

• Servings: 4
• 4 venison steak
• 4 large portabella mushroom caps
• 1 tablespoon vegetable oil
• 4 jalapeno peppers, chopped
• 1/4 cup worcestershire sauce
• 3 garlic cloves, chopped
• 1/2 teaspoon salt
• 1/4 cup dry red wine
• 1 teaspoon dry mustard
• 1 teaspoon ground cinnamon

Recipe

• 1 place steaks in a casserole dish and arrange the mushrooms on top of each. set aside.
• 2 in a skillet, over medium heat, add the oil and sautee the jalapenos until slightly tender (about 4 minutes). then, add the worcestershire sauce, garlic and salt -- heat until it sizzles a bit (1-2 minutes). remove from the heat and add the wine, mustard and cinnamon -- whisk until blended.
• 3 pour the skillet contents over the steaks, cover with cling wrap and allow to marinate in the refrigerator overnight.
• 4 after marinating overnight, remove them from the dish and grill the steaks and portabellos over hot charcoal. baste with the marinade, grilling the steaks for about 6 minutes to a side and allowing the portabellos slightly longer. do not baste for the final 3 minutes and discard any extra marinade.
• 5 serve with some buttery garlic noodles as a side dish (i use variations of this recipe: amazing simple pasta).
• 6 note: the orginal recipe called for habenero peppers instead of jalapenos -- that was just way too hot for me, but if you are so inclined, go for it!