Portabella Stuffed Venison with Roasted Halloumi Sweet Potatoes and Squash
butterfly cut an eye of the round or large cut of the tenderloin (backstrap) And season with salt and pepper
chop baby portabella mushrooms into small chunks and sauté in pan on medium heat w olive oil and 3-4 sprigs of thyme for 5-7 minutes, then add 2 pats of butter and 2 minced garlic cloves and cook for 5 more minutes
Allow mushrooms to cool then place into butterflied section your meat of choice, then tie off w butchers twine, making sure to not overstuff and saving some for the end.
on medium-medium high heat, cook each side turning w tongs until med-rare to medium, then remove from pan
in the same pan, add 1 cup beef stock, 1/4 cup brandie or cognac and the remaining mushrooms and reduce for 7-10 minutes, this makes an amazingly savory sauce.
1. preheat oven to 350f
2. cut two sweet potatoes and one small butternut squash into wedges and toss in a couple tablespoons of honey, olive oil and sesame oil, along w 2 red chilies
3. bake for 45 minutes, add 4 ounces of halloumi or feta and bake for 10 minutes longer.
4.plate with venison