1 lb. ground venison
1 lb. large whole mushrooms
3/4 cup finely chopped onion
1 to 2 cloves garlic, chopped or minced
3 T. butter, divided
1/2 cup red table wine
1/2 cup juice from jar of jalapeño-stuffed olives
1/2 cup Parmesan cheese, divided
3 cups bread crumbs (from 4 to 5 slices bread)
Brown venison; cook only until rare and set aside. Clean mushrooms and remove stems. Remove mushroom centers so they can be stuffed. Finely chop stems. Fry onions, mushroom stems and garlic in butter.
Add venison, 1/2 cup wine, olive juice, most of Parmesan cheese (save enough to sprinkle over stuffed mushrooms) and bread crumbs. Mix, and stuff mushrooms. Place mushrooms in clean cast-iron skillet in single layer. Sprinkle with remaining Parmesan cheese, salt and pepper. Fill skillet with wine just above bottom of mushrooms. Bake for 20 minutes at 350ºF or until cheese melts. Garnish serving plate with jalapeño-stuffed olives.
From—Completing the Hunt: Cooking Game with NAHC Members