Mushroom- crusted venison loin

8 servings

Ingredients

Quantity Ingredient
3¼ ounce Shiitake mushrooms
8 ounces Fresh cremini mushrooms
¼ cup Olive oil
1 teaspoon Sea salt
½ teaspoon Pepper
1 pounds Skinned chicken breasts
¼ cup Parsley leaves
¼ cup Fresh chervil leaves
20 ounces Boneless venison loin

Directions

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 ¼ 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

Submitted By JIM WELLER On 10-01-95

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