Mushroom and Goat Deer
by Robert Miller
This is an appetizer that I made up and have tried many times. The ingredients are:
1 pound Venison medallions sliced in half about 1/4" thick and then pounded flat. (approx. 24)
1/2 pound White Button mushrooms chopped fine
8 oz goat cheese (can use cream cheese if you like)
1 clove of garlic
1/2 cup of white onion chopped fine
2 Tb Worcestershire sauce
2 Tb Olive Oil
1 pkg Puff Pastry Preformed cups
Saute' White Button Muchrooms, onion, garlic in olive oil until onion has softened. Add 3/4 of goat cheese and stir intil melted. Remove from heat and set aside.
Heat olive oil in skillet with dash of garlic. Quickly add venison to just sear on both sides (less than a minute) Remove and let cool.
Place Puff Pastry Cups on baking sheet. Place 1 venison round in each cup, pushing down to conform to cup. Spoon in mushroom mixture enough to fill cup. Top each cup with remaining goat cheese. Sprinkle with cheyenne pepper to taste.
Bake at 375 for at least 30 minues or until cheese has softened on top. Remove and serve right away.