Prep 15 mins
Cook 12 mins
Posted by request. Although habanero peppers are extremely hot, they do not overwelm you in this recipe, but rather lend a nice heat once your meat is marinated. Do be careful however when handling and chopping these peppers. Cooking time is marinating time.
- 4 -6 venison steak
- 4 -6 portabella mushrooms
- 1 tablespoon canola oil
- 4 habanero peppers, chopped
- 1⁄4 cup Worcestershire sauce
- 3 cloves garlic, chopped
- 1⁄2 teaspoon salt
- 1⁄4 cup red wine
- 1 teaspoon dry mustard
- 1 teaspoon ground cinnamon
- In a small skillet, heat oil and cook the habeneros until softened.
- Add worcestershire sauce, garlic and salt, heating until sizzling.
- Remove from heat and add wine, dry mustard and cinnamon, stirring until blended.
- Place the steaks and portabella mushroom in a ziplock bag, or large baking dish.
- Pour the marinade over the meat and mushrooms and refrigerate at least 1 hour or overnight.
- Preheat grill to medium high heat.
- Remove meat and mushrooms from marinade.
- Discard marinade.
- Grill portabellas 15 minutes.
- Grill the venision steaks 6-7 minutes, turning once, until done to your liking (medium rare is best for venison).
This was really good! I took it upon myself to remove the seeds from the peppers, and I'm glad I did. I think it would be too hot if I had left them in. I didn't end up putting the marinade on mushrooms, so I can't comment there, but the meat was fantastic! Very tender and full of flavour. I only marinaded it for about 1.5 hours, and it was enough. Great recipe - thanks!!