What you need.
Two pounds venison or elk steak
One cup Burgundy wine
Half cup olive oil
Four cloves minced garlic
One ounce chopped fresh sweet basil
One pound small fresh button mushrooms-stems removed
Quarter pound margarine or butter
Course ground black pepper
Fresh steamed vegetables of choice seasoned as you like
What you do.
Take the tuff cuts of steak and pierce with fork several times. Now take the wine and half the garlic, olive oil and all the sweet basil and marinate over night. Turning several times while soaking. Take large fry pan and add butter and heat, but do not burn the butter. You then take the mushrooms add to pan and brown. Sprinkle with the fresh ground pepper. Remove steaks from refrigerator and put four tablespoons of the marinade in with the mushrooms and simmer for five minutes.
In the meantime have your charcoal hot and the grate clean and lightly coated with vegetable spray. Put venison on grill and sear each side about two to three minutes, and cook no more than medium or medium rare. Serve with vegetables and top steak with the mushrooms. Grab a bottle of your favorite wine and enjoy.
