Blazin Venison Steaks

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!!

Steps

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.

Ingredients

venison steak, portabella mushroom caps, vegetable oil, jalapeno peppers, worcestershire sauce, garlic cloves, salt, dry red wine, dry mustard, ground cinnamon