Prep 20 mins
Cook 9 hrs
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!
- 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
- 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 (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.
- 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 (I use variations of this recipe: Recipe #156105).
- 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!
Good but I omitted the jalapenos altogether and that was a mistake. I think it would have tasted less gamey if I had included them. I'm not usually a meat fan at all but this is a good recipe. I would opt to marinate the steaks overnight next time. Thanks for posting!