Venison Topped Portabella Mushrooms

Name: Venison Topped Portabella Mushrooms
Prep time: 2 h 30 min
Cook time: 10 min
Total time: 2 h 40 min
Yield: 4 Mushroom Caps, 4 serving(s)
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

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Recipe by dmanmont

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.

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READY IN: 2hrs 40mins

SERVES: 4

YIELD: 4 Mushroom Caps

UNITS: US

INGREDIENTS

Nutrition

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

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.

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