Description
Good venison recipes are always welcomed by hunters and their spouses. Here's a dandy from marlboro for something a little different. Cooking time includes marinating time. Also, this recipe works just fine in the deer-hunting camp, cooking the steaks/mushrooms over a campfire rack. Enjoy!
Ingredients
- Venison Steak
- Portabella Mushroom Caps
- Vegetable Oil
- Jalapeno Peppers
- Worcestershire Sauce
- Garlic Cloves
- Salt
- Dry Red Wine
- Dry Mustard
- Ground Cinnamon
Instructions
- Place steaks in a casserole dish and arrange the mushrooms on top of each
- Set aside
- In a skillet, over medium heat, add the oil and sautee the jalapenos until slightly tender
- Then, add the worcestershire sauce, garlic and salt — heat until it sizzles a bit
- Remove from the heat and add the wine, mustard and cinnamon — whisk until blended
- Pour the skillet contents over the steaks, cover with cling wrap and allow to marinate in the refrigerator overnight
- 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
- Serve with some buttery garlic noodles as a side dish