- 1 pound ground venison
- 1 pound large white mushroom caps (or portabellas if using for a seated first course) cleaned, stems removed, chopped
- 3 tablespoons butter
- ¼ cup finely chopped onion
- 1 clove garlic, minced
- ½ cup vermouth
- ½ cup olive juice
- ½ cup grated Parmesan cheese
- 3 cups bread crumbs
- ¼ cup grated Parmesan cheese
- 1/4 cup vermouth
Heat oven to 350 degrees. Brown venison in large skillet over medium heat and cook until rare. Remove meat from skillet, and add butter, chopped mushroom stems, and garlic. Cook and stir until tender.
Return meat to skillet. Add vermouth, olive juice, cheese, and breadcrumbs. Stir until well combined.
To stuff mushrooms, place them in a single layer in a baking dish. Top each with an additional ¼ cup of cheese. Pour the remaining ¼ cup of vermouth into the baking dish. Cover with foil. Bake for 20 minutes at 350 degrees.