Venison Topped Portabella Mushrooms

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READY IN: 2hrs 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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