Blazin' Venison Steaks

Ingredients

• 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

Directions

1. 1

   Place steaks in a casserole dish and arrange the mushrooms on top of each. Set aside.

2. 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. 3

   Pour the skillet contents over the steaks, cover with cling wrap and allow to marinate in the refrigerator overnight.

4. 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. 5

   Serve with some buttery garlic noodles as a side dish (I use variations of this recipe: Recipe #156105).

6. 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!