Gear
1-2 pounds of venison meat
salt and pepper
8-10 dried morel mushrooms
1/2 to 3/4 cup boiling water
2 T butter, divided
2 T. parsley, fresh and chopped
1/2 cup red wine - I used merlot
salt and pepper
1 recipe of Hylian Shroom Polenta
Quest
Prep your venison. Mine was frozen, so I had to thaw mine in the fridge first. season with salt and pepper and set aside.
In a measuring cup, add your dried morel mushrooms and enough boiling water to just cover the mushrooms. Set aside - you may have to add a little more water if it soaks it all up.
Once the mushrooms are reconstituted, cook down any leftover liquid from the measuring cup in our non stick pan until reduced by half. Put this liquid back into the measure cup - minus the mushrooms, but add the wine for easy pouring.
To this pan melt 1 T. of butter.
Cook mushrooms until they start to take on a little color - then add a pinch of salt. Take all those buttery mushrooms and set them aside in a bowl.
Sear your venison in the same pan - don't wipe it out! You want all that mushroom goodness in the meat! Flip the meat and immediately add the wine and mushroom broth from before to the pan. (Turn the stove off first). Then bring to a simmer.
Add the mushrooms back into the pan with the venison. Add 1 T. butter to help create a sauce and some fresh parsley for some freshness.
Dish over Hylian Shroom Polenta and you will be close to mushroom overload - what a way to go!
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LOZ into your home everyday! Enjoy!
