Venison Stuffed Mushroom Caps
American venison with a Mediterranean twist
Ingredients
- 18-20 Medium/large mushroom caps
- 1 lb Ground venison
- 2 tbsp Bacon grease, from about 5 slices of fried bacon
- 3-4 Garlic cloves, pressed
- 2 tsp Better Than Bouillon/Beef, dissolved in 1/2 cup water
- ½ cup Water, for dissolving bouillon as mentioned above
- ⅔ cup Bread crumbs
- 2 tbsp Currants
- 1 tbsp Fennel seeds
- 1 tbsp Harissa, or tomato paste if you can't find or don't want the heat of Harissa
- 2 tbsp Medium dry Sherry
- 1+ cup Grated Manchego cheese, plus more for topping
Instructions
- Grate the Manchego cheese and set aside
- Prep your mushroom caps. If you can find a small, sharp-edged spoon, that works best so you don't poke through the mushroom caps. Be sure to scoop out the "gills", the feathery dark brown part, as well.
- Preheat your oven to about 375º.
- Heat the bacon grease and brown the ground venison in that fat, along with the pressed garlic. Venison naturally has very little fat so adding the bacon grease keeps the meat from drying out. Sauté the meat until browned.
- Add the 1/2 cup water with the dissolved bouillon, bread crumbs, currants, fennel seeds and Harissa (or tomato paste). Combine over low heat until mixture thickens.
- Add the sherry and fold in 1 cup of Manchego cheese. Combine until cheese is melted. The meat mixture should be very thick and easily scoop-able with a spoon. If it is too thick and dry, add some water.
- Place spoonfuls of the mixture into the mushroom caps and top with remaining cheese.
- Place in your preheated oven for about 15 minutes until cheese has melted and mushrooms are soft. Serve immediately.
Notes
