Venison Topped Portabella Mushrooms

“This is a recipe I came up with when I had some venison steaks my grandfather sent and I had no idea of what to do with them. If you don't have or don't like venison, you can substitute lamb or a high quality beef.”
2hrs 40mins
4 Mushroom Caps

Ingredients Nutrition


  1. Clean the portabello caps, removing the stems and gills. Set aside in a large glass dish.
  2. In a sauté pan heat 1/2 cup olive oil and 1/3 cup balsamic vinegar to a boil.
  3. Mix in approximately 1/3 cup molasses. Stir until well blended. Return mixtureto a boil.
  4. Pour mixture over mushroom caps.
  5. Cover pan tightly with plastic wrap and refrigerate for 2 hours.
  6. Cut the venison steaks into thin slices. Season with salt and pepper.
  7. Sear each slice in a sauté pan that has been coated with 2 tablespoons olive oil for 1 to 2 minutes on each side. DO NOT OVERCOOK.
  8. To assemble, place each mushroom cap gill side up on a broiler pan. Place sliced tomato on the mushroom.
  9. Add 4 ounces of the seared venison to each mushroom.
  10. Top each mushroom with 1 tablespoon black olives.
  11. Crumble goat cheese on top.
  12. Place pan under broiler for 5-8 minutes or until the cheese starts to turn golden brown.

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