Venison Topped Portabella Mushrooms

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.

• Ready In: 2 hrs 40 mins
• Serves: 4
• Yields: 4 Mushroom Caps

Ingredients

• 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

Directions

1. Clean the portabello caps, removing the stems and gills. Set aside in a large glass dish.
2. In a sauté pan heat 1/2 cup olive oil and 1/3 cup balsamic vinegar to a boil.
3. Mix in approximately 1/3 cup molasses. Stir until well blended. Return mixtureto a boil.
4. Pour mixture over mushroom caps.
5. Cover pan tightly with plastic wrap and refrigerate for 2 hours.
6. Cut the venison steaks into thin slices. Season with salt and pepper.
7. 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.
8. To assemble, place each mushroom cap gill side up on a broiler pan. Place sliced tomato on the mushroom.
9. Add 4 ounces of the seared venison to each mushroom.
10. Top each mushroom with 1 tablespoon black olives.
11. Crumble goat cheese on top.
12. Place pan under broiler for 5-8 minutes or until the cheese starts to turn golden brown.