I have made this recipe a few times now. I followed the instructions the first time with one exception, I marinated the meat with the jalapenos as well. However, in the end the Italian dressing was a tad over powering so now I use the Lawry's Balsamic Herb marinade which is milder and doesn't eliminate the venison taste, but complements the flavors VERY well. I also add a chopped spanish onion to the marinade along with crushed jalapenos, pepper, Montreal steak seasoning. I try to marinade for at least a day or longer. (Each day I marinade for I will take the mix out and mix around and put it back.) I then take another reviewers instructions to cook them in the oven at 400 for 10 minutes then broil them to crisp them up. My friends and family prefer moist meat so it always presents a challenge with Venison since it dries out so easily. If you find your venison is dry try cooking it for a little less time next time or try making larger steak pieces. I am still experimenting with this recipe, but I have to say I am satisfied with what I have here. Best of Luck!
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I have made this recipe a few times now. I followed the instructions the first time with one...