1 lb. ground venison
1/4 lb. Jimmy Dean spiced pork sausage
1 cup chopped onion
1 lb. large mushrooms such as portobello
3/4 cup water
1 T. finely chopped fresh parsley
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup uncooked instant rice, such as
Minute Rice
3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup Italian-seasoned breadcrumbs
Louisiana hot sauce to taste
In medium skillet, begin cooking venison and sausage, stirring to break up; add onions when meat starts to brown. Meanwhile, remove stems from mushrooms. Chop stems finely and add to meat mixture; cook until lightly browned. Add water, parsley, salt and pepper. Heat to boiling. Stir in instant rice. Cover and remove from heat; let stand for 5 minutes.
In small bowl, mix mayonnaise and Parmesan cheese. Stir H cup of the mayonnaise mixture into the meat mixture. Add breadcrumbs and mix well. Spoon meat mixture into mushroom caps. Place filled mushroom caps in shallow baking dish. Top with remaining mayonnaise mixture. Bake at 400°F for about 15 minutes, or until golden brown and puffy. Serve with hot sauce.
Mike Westrick
St. Clair, MI
From—Hunting Rewards: Members’ Game Recipes