[JohnP]

Have done this one many times and hope to do it many times more:
4 to 6 venison steaks, or however many needed.
4 to 6 portabella mushrooms
1 Tablespoon Olive Oil
4 Habanero Peppers, Chopped
1/4 cup Jim Beam Bar-B-Q Sauce
3 (or more) cloves garlic, chopped
salt to taste
1/4 red wine - Should be good drinking wine, my thoughts are if it's not good enough to drink, it's not good enough to cook with!!!
1 teaspoon dry mustard
1 teaspoon cinnamon
In a small skillet add oil and habanero, cook until soft, add Jim Beam sauce, garlic and salt, heat until it starts to sizzle. Remove from heat and add all the other stuff, except steak and mushrooms, stir until blended. Put steaks and mushrooms in plastic bag or glass baking dish and pour marinade on. Put in refrig overnight, throw on grill next evening and enjoy. To really enjoy the grilling process a few fingers of good sipping bourbon over ice helps. Also for those of you not familiar with Habanero peppers - THEY ARE HOT - you may want to use a milder pepper such as Jalapeno's. Which will lead me into my next recipe.

[model99er]

John,

Sounds good !!
Curious as to what yer "Deer Chilli" recipe is ??


99er

[Mongojoe]

Man, this one sounds good... May have to try it, but substitute a milder pepper... And 99er, speaking of deer chili, my wife and I always pour a can of beer into it while it's cooking... It really mellows it out and blends the flavors...Seriously, try that next time you make deer chili. I promise you won't be disappointed.

[JohnP]

Chili ain't chili unless it got at least 1 can of beer in it.....

[Hands]

LoL...ain't that the truth.

John, sounds good, I'll definately give er a whirl soon as I get some venison.