Blazing Venison (or Beef) Steaks

Submitted by BonnieZ

"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."

 

• Ready In: 27mins
• Ingredients: 10
• Yields: 4-6 steaks
• Serves: 4-6

ingredients

• 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

directions

1. In a small skillet, heat oil and cook the habeneros until softened.
2. Add worcestershire sauce, garlic and salt, heating until sizzling.
3. Remove from heat and add wine, dry mustard and cinnamon, stirring until blended.
4. Place the steaks and portabella mushroom in a ziplock bag, or large baking dish.
5. Pour the marinade over the meat and mushrooms and refrigerate at least 1 hour or overnight.
6. Preheat grill to medium high heat.
7. Remove meat and mushrooms from marinade.
8. Discard marinade.
9. Grill portabellas 15 minutes.
10. Grill the venision steaks 6-7 minutes, turning once, until done to your liking (medium rare is best for venison).

Reviews

[Bubblette]

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!!