Yield: 8 servings
Measure | 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 |
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