4 - 6 venison steaks
4 - 6 portabella mushrooms
1 Tbsp. vegetable oil
4 habanero peppers, choped
1/4 cup worcestershire sauce
3 cloves garlic, choped
1/2 tsp salt
1/4 cup red wine
1 tsp dry mustard
1 tsp ground cinnamon
place steaks in a baking dish. arrange porabellas on top of steaks. set aside.
In a small skillet, heat oil and cook habaneros until softed. Add worcestershire sauce, garlic,and salt; heat untill sizzle. Remove from heat. add wine, mustard, and cinnamon; stir untill blended. Pour over steaks and portabellas, cover and refrigerate at least one hour or overnight.
Grill med to hight heat use the marinade to baste.
