Mushroom- Crusted Venison Loin

Yield: 8 servings
3 1/4 oz shiitake mushrooms
8 oz fresh cremini mushrooms
1/4 c olive oil
1 ts sea salt
1/2 ts pepper
1 lb skinned chicken breasts
1/4 c parsley leaves
1/4 c fresh chervil leaves
20 oz boneless venison loin
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.