Blazin' Venison Steaks

Directions

1. 1
   Place steaks in a casserole dish and arrange the mushrooms on top of each.
2. 2
   Set aside.
3. 3
   In a skillet, over medium heat, add the oil and sautee the jalapenos until slightly tender (about 4 minutes).
4. 4
   Then, add the worcestershire sauce, garlic and salt -- heat until it sizzles a bit (1-2 minutes).
5. 5
   Remove from the heat and add the wine, mustard and cinnamon -- whisk until blended.
6. 6
   Pour the skillet contents over the steaks, cover with cling wrap and allow to marinate in the refrigerator overnight.
7. 7
   After marinating overnight, remove them from the dish and grill the steaks and portabellos over hot charcoal.
8. 8
   Baste with the marinade, grilling the steaks for about 6 minutes to a side and allowing the portabellos slightly longer.
9. 9
   Do not baste for the final 3 minutes and discard any extra marinade.
10. 10
    Serve with some buttery garlic noodles as a side dish (I use variations of this recipe: Recipe #156105).
11. 11
    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!