Venison Topped Portabella Mushrooms

1. 1

   Clean the portabello caps, removing the stems and gills. Set aside in a large glass dish.

2. 2

   In a saute pan heat 1/2 cup olive oil and 1/3 cup balsamic vinegar to a boil.

3. 3

   Mix in approximately 1/3 cup molasses. Stir until well blended. Return mixtureto a boil.

4. 4

   Pour mixture over mushroom caps.

5. 5

   Cover pan tightly with plastic wrap and refrigerate for 2 hours.

6. 6

   Cut the venison steaks into thin slices. Season with salt and pepper.

7. 7

   Sear each slice in a saute pan that has been coated with 2 tablespoons olive oil for 1 to 2 minutes on each side. DO NOT OVERCOOK.

8. 8

   To assemble, place each mushroom cap gill side up on a broiler pan. Place sliced tomato on the mushroom.

9. 9

   Add 4 ounces of the seared venison to each mushroom.

10. 10

    Top each mushroom with 1 tablespoon black olives.

11. 11

    Crumble goat cheese on top.

12. 12

    Place pan under broiler for 5-8 minutes or until the cheese starts to turn golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.