6 venison steaks
1 tbsp. vegetable oil
4-8 habanero peppers, chopped
1/4 cup worcestershire sauce
3 chopped garlic cloves
1/2 tsp salt
1/4 cup water (or red wine)
1 tsp dry mustard
1 tsp ground cinnamon
Place steaks in baking dish and set aside.
In a small skillet, heat oil, and cook habanero peppers until soft. Add worcestershire sauce, garlic and salt. heat until sizzling.
Remove form heat. Add water (or wine), mustard and cinnamon. Stir until blended.
Pour over steaks and refrigerate at least one hour. (Over night is best though)
Preheat grill to medium-high heat.
Remove steaks from marinade and place on grill. Grill steaks 6-7 minutes, using marinade to baste. Turn once until done.