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Title: Mushroom- Crusted Venison Loin
Categories: Game
Yield: 8 Servings
| 3 1/4 | oz | Shiitake mushrooms |
| 8 | oz | Fresh cremini mushrooms |
| 1/4 | c | Olive oil |
| 1 | ts | Sea salt |
| 1/2 | ts | Pepper |
| 1 | lb | Skinned chicken breasts |
| 1/4 | c | Parsley leaves |
| 1/4 | c | Fresh chervil leaves |
| 20 | oz | Boneless venison loin |
Garnishes grilled purple onion strips, asparagus spears, sweet red pepper strips. Wash mushroom thoroughly; remove and discard shiitake stems. Place oil in a large skillet; add mushrooms, salt & pepper. Cover & cook until mushrooms are tender. Drain & set aside the mushrooms. Position knife blade in food processor bowl; add chicken & process until finely chopped, stopping occasionally to scrape down sides. Add mushrooms, parsley & chervil; process until mix is thoroughly blended, stopping occasionally to scrape down sides. Cut 2 sheet of heavy-duty plastic wrap long enough to fit around deer meat. Place chicken mix on 1 sheet & top with remaining sheet roll mix to about 1/4 in thickness covering entire sheet remove top layer of plastic. Place deer in center of chicken mix, cover entire deer with chicken mix ; remove plastic wrap & place deer seam side down on a greased baking sheet. Bake at 350 until meat thermometer get to 150 checking temp after first 10 mins. Garnish if desired, Yield 8 servings.
By Chef David Everett of Williamburg Va. From Southern Living annual recipe 1994 issue.
Lisa
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