Mushroom Crusted Venison Loin

I am a hunter. I don't apologize for it as it is a way for me to harvest clean, drug free, range fed meat. Fortunately for me, my wife loves it as well.

I fixed this meal for her recently (along with a nice bottle of Chianti) and it was heavenly. I even cleaned the dishes afterward. Give it a shot and see what you think. You can substitute pork loin or beef, and I believe it would taste just as divinely.

Mushroom Crusted Venison Loin
3 1/4 oz Shiitake mushrooms
8 oz Fresh cremini mushrooms
6 garlic cloves, finely chopped
1/4 c Olive oil
1 ts Sea salt
1/2 ts Pepper
1 lb Skinned chicken breasts
1/4 c Parsley 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 and garlic, salt & pepper. Cover & cook until mushrooms are tender. Drain & set aside the mushrooms & garlic mixture.

Position knife blade in food processor bowl; add raw chicken & process until finely chopped, stopping occasionally to scrape down sides. Add mushrooms & parsley; process until mix is thoroughly blended, stopping occasionally to scrape down sides.

On a greased baking sheet, make a thin layer of the chicken mixture about the size of the Venison loin and approximately 1/4 inch thick. Place the venison loin in the center of the mix. Cover the venison with the remaining portion of the mixture.

Bake at 350 until a meat thermometer gets to 150. Check the temp after first 10 mins.

Garnish if desired. Yields 8 servings.

Give it a shot. I believe you will like it.

God bless,
Steve