Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/4 oz Shiitake mushrooms 1 lb Skinned chicken breasts
8 oz Fresh cremini mushrooms 1/4 c Parsley leaves
1/4 c Olive oil 1/4 c Fresh chervil leaves
1 ts Sea salt 20 oz Boneless venison loin
1/2 ts Pepper

Garnishes grilled purple onion strips, asparagus spears, sweet red
pepper strips. Wash mushroom thoroughly; remove and discard shiitake
stems. Place oil in a large skillet; add mushrooms, salt pepper.
Cover cook until mushrooms are tender. Drain set aside the
mushrooms. Position knife blade in food processor bowl; add chicken
process until finely chopped, stopping occasionally to scrape down
sides. Add mushrooms, parsley chervil; process until mix is
thoroughly blended, stopping occasionally to scrape down sides. Cut 2
sheet of heavy-duty plastic wrap long enough to fit around deer meat.
Place chicken mix on 1 sheet top with remaining sheet roll mix to
about 1/4 in thickness covering entire sheet remove top layer of
plastic. Place deer in center of chicken mix, cover entire deer with
chicken mix ; remove plastic wrap place deer seam side down on a
greased baking sheet. Bake at 350 until meat thermometer get to 150
checking temp after first 10 mins. Garnish if desired, Yield 8
servings.

By Chef David Everett of Williamburg Va. From Southern Living annual
recipe 1994 issue.

Lisa
Submitted By JIM WELLER On 10-01-95

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