Venison with Roast Mushrooms Recipe
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For this splendid dish, choose a tender cut of venison that will cook quickly. The concentrated flavor of the roasted mushrooms pairs nicely with the meat.
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1 pound venison: chops, steaks or medallions
1 pound mushrooms: button, cremini or a mixture
1/4 cup red wine
1/4 cup olive oil, divided
2 teaspoons soy sauce
salt and pepper
Preheat oven to 400°F. If grilling, start the grill.
Trim the venison, if necessary. Make a marinade of red wine, 1 tablespoon olive oil, the soy sauce and several grinds of pepper. Put the marinade and venison in a shallow bowl or zipper-top bag; turn the venison around in the marinade so it's well coated and leave until the mushroom are almost done roasting.
Wipe the mushrooms clean; if necessary, rinse and pat dry. Cut into halves or quarters, depending on their size. Pour 2 or 3 tablespoons olive oil onto a rimmed baking sheet large enough to hold the mushroom pieces in a single layer. (If you wish, line the sheet with foil first to make clean-up easier). Using your hands, turn the pieces around in the oil so all are coated. Lightly salt and pepper. Roast for 15 minutes, turn pieces over and continue roasting for another 10 minutes. Turn off oven and put plates in to warm.
When the mushrooms are almost done, wipe the venison dry (reserve the marinade) and pan-broil (heat a heavy skillet, preferably cast iron, lightly filmed with oil, until hot) or grill, to the desired stage of doneness. Because most venison is very lean, it will be best if not cooked past medium.
Serve venison on warmed plates with mushrooms scattered over. If a pan sauce is desired, add 1/4 cup water to the marinade. Pour into the broiling pan and quickly reduce by half. Spoon over meat and mushrooms and serve immediately.
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