Prep 2 hrs 30 mins
Cook 10 mins
This is a recipe I came up with when I had some venison steaks my grandfather sent and I had no idea of what to do with them. If you don't have or don't like venison, you can substitute lamb or a high quality beef.
- 4 portabella mushrooms (5 inches or larger)
- 1⁄3 cup balsamic vinegar
- 1⁄3 cup molasses
- 1⁄2 cup olive oil
- 1 beefsteak tomato, sliced
- 4 tablespoons sliced ripe olives
- 1 (8 ounce) package goat cheese
- 1 lb venison steak
- salt and pepper, to taste
- Clean the portabello caps, removing the stems and gills. Set aside in a large glass dish.
- In a sauté pan heat 1/2 cup olive oil and 1/3 cup balsamic vinegar to a boil.
- Mix in approximately 1/3 cup molasses. Stir until well blended. Return mixtureto a boil.
- Pour mixture over mushroom caps.
- Cover pan tightly with plastic wrap and refrigerate for 2 hours.
- Cut the venison steaks into thin slices. Season with salt and pepper.
- Sear each slice in a sauté pan that has been coated with 2 tablespoons olive oil for 1 to 2 minutes on each side. DO NOT OVERCOOK.
- To assemble, place each mushroom cap gill side up on a broiler pan. Place sliced tomato on the mushroom.
- Add 4 ounces of the seared venison to each mushroom.
- Top each mushroom with 1 tablespoon black olives.
- Crumble goat cheese on top.
- Place pan under broiler for 5-8 minutes or until the cheese starts to turn golden brown.