Venison Topped Portabella Mushrooms Recipes

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine ½ T olive oil, garlic, pepper, and salt.
• Rub seasonings onto the tenderloin.
• Wrap the tenderloin in bacon and place into the roaster.
• Add the remaining oil to a frying pan and cook the onions and mushrooms until they're tender.
• Put onions and mushrooms into the roaster with the tenderloin and add the water.
• Bake for 30-40 minutes.

Steps:

• 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.

Steps:

• Preheat the oven to 400 degrees F.
• Using your hands, lightly rub each portobello mushroom with 2 teaspoons of olive oil.
• Cook the sausage in a medium skillet until browned, about 4 minutes. Add the onion, bell pepper, celery, and mushroom stems and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
• Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of Parmesan, 1/4 cup of parsley, the Essence, and the remaining 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly, about 30 seconds. Transfer the mixture to a bowl, add the egg, and stir until well combined.
• Divide the filling among the mushroom caps, about 1/2 cup for each mushroom. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of Parmesan in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil and vinegar and serve warm or at room temperature.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.