Description
An elegant Portobello-Stuffed Venison with Parmesan Cream Reduction that combines wild game with refined culinary techniques. This impressive dish features tender venison loin stuffed with earthy portobello mushrooms and complemented by a silky parmesan cream sauce.
Ingredients
Scale
- For the Venison:
- 2 pounds venison loin, butterflied
- 4 large portobello mushrooms, stems removed and finely chopped
- 2 shallots, minced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- Salt and freshly ground black pepper to taste
- Kitchen twine for tying
- For the Parmesan Cream Reduction:
- 1 cup heavy cream
- ½ cup chicken stock
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1 shallot, finely minced
- 1 clove garlic, crushed
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- Salt and white pepper to taste
Instructions
-
Prepare the Mushroom Filling:
- Heat olive oil and sauté shallots until translucent
- Add garlic and mushrooms, cook until browned
- Mix in herbs, season, and cool completely
-
Prepare the Venison:
- Butterfly and pound venison to even thickness
- Spread mushroom mixture and roll
- Secure with kitchen twine
- Season exterior
-
Cook the Venison:
- Sear on all sides
- Roast at 375°F until internal temperature reaches 130-135°F
- Rest for 10 minutes
-
Make the Sauce:
- Sauté shallots and garlic in butter
- Add stock and reduce
- Add cream, mustard, and cheese
- Simmer until thickened
-
Serve:
- Slice venison into medallions
- Drizzle with sauce
- Garnish with fresh herbs
Notes
- Use a meat thermometer for perfect doneness
- Let meat rest before slicing
- Can substitute beef tenderloin for venison
- Make mushroom filling ahead for easier preparation
- Store leftovers separately from sauce
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 6 oz
- Calories: 425
- Sugar: 2g
- Sodium: 380mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 125mg
Keywords: venison recipe, stuffed venison, parmesan cream sauce, wild game, gourmet dinner, portobello mushrooms, special occasion meal