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Mushrooms with Venison Stuffing


Serves: 8

Preparation Time: 25 Minutes

Cooking Time: 15 Minutes

1 lb. large mushrooms (about 36)
3 teaspoons olive oil, divided
1/4 lb. ground venison
1 teaspoon crumbled dried sage
1 teaspoon hot red pepper flakes
1/4 teaspoon salt
1/8 teaspoon white pepper
1/3 cup grated onion
1 clove garlic, crushed
1/4 teaspoon dehydrated parsley flakes
1/4 cup Italian-seasoned bread crumbs
1 egg white, lightly beaten
1 tablespoon butter, melted

Heat oven to 350 F. Rinse mushrooms and carefully remove stems. Dice about half of the stems and set aside; discard remaining stems. Arrange mushroom caps on rimmed baking sheet; set aside.

In medium skillet, heat 1 teaspoon of the oil over medium heat. Add venison and cook until no longer pink, stirring to break up; as the venison is cooking, add the sage, red pepper, salt and white pepper. Transfer venison mixture to bowl and set aside to cool.

Heat remaining 2 teaspoons oil in same skillet and saute’ onion, garlic, parsley and diced mushroom stems until garlic is golden brown. Drain off and discard liquid; set onion mixture aside to cool.

Combine cooled venison and onion mixtures in food processor and process at medium speed for 30 seconds, or until mixture is finely chopped but not mushy. In medium bowl, combine venison mixture with bread crumbs, egg white and butter; mix thoroughly. Transfer to pastry bag and pipe into mushroom caps, or spoon into caps if you don't have a pastry bag. Cover with foil and bake for 15 minutes.