Hunting Cabin Steak

• 2 cups dry red wine
• 2 tablespoons sugar
• 6 whole cloves
• 6 juniper berries, crushed
• Two 3-inch cinnamon sticks
• 1 teaspoon finely grated orange zest
• 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
• 1/2 teaspoon freshly grated nutmeg
• Two 1-pound bone-in rib eye steaks (about 1 inch thick)
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Pepper
• 1/2 pound chanterelle mushrooms
• Chopped parsley
• Flaky sea salt, for garnish

1. In a medium saucepan, combine the wine and sugar and bring to a simmer.
2. Cook for 5 minutes, stirring to dissolve the sugar.
3. Remove the pan from the heat and stir in the cloves, juniper berries, cinnamon sticks, orange zest, lemon zest and nutmeg.
4. Let cool completely.
5. In a resealable plastic bag or shallow baking dish, combine the steaks with the cooled marinade and refrigerate overnight.
6. Light a grill.
7. Remove the steaks from the marinade and pat dry; discard the marinade.
8. Rub the steaks with 2 tablespoons of the oil; season with salt and pepper.
9. Grill over moderate heat, turning once, until nicely charred and an instant-read thermometer inserted in the center registers 125 for medium-rare, 10 to 12 minutes.
10. Let rest for 10 minutes on a platter.
11. In a large skillet, heat the remaining 2 tablespoons of oil.
12. Add the chanterelles and season with salt and pepper.
13. Cook over moderately high heat, stirring, until golden, about 3 minutes.
14. Stir in the lemon juice.
15. Spoon the mushrooms over the steaks, garnish with parsley and sea salt and serve.

red wine, sugar, cloves, berries, cinnamon, orange zest, lemon zest, nutmeg, extravirgin olive oil, kosher salt, pepper, mushrooms, parsley, salt

Taken from www.foodandwine.com/recipes/hunting-cabin-steak (may not work)