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Prep Time: 20 Minutes Cook Time: 540 Minutes |
Ready In: 560 Minutes Servings: 4 |
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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:
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 |
Directions:
1. Place steaks in a casserole dish and arrange the mushrooms on top of each. Set aside.
2. 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.
3. Pour the skillet contents over the steaks, cover with cling wrap and allow to marinate in the refrigerator overnight.
4. 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.
5. Serve with some buttery garlic noodles as a side dish (I use variations of this recipe: Amazing Simple Pasta).
6. 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!
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