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Venison Sausage Stuffed Mushrooms


  • 4 large Portobello or regular white button mushrooms
  • 1 sticks butter
  • 2 cups venison sausage
  • 1 3/4 cups seasoned bread crumbs
  • 1/4 cup Parmesan and pecorino Romano, mixed
  • 1 cup heavy cream
  • 4 to 6 (1/8-inch thick) mozzarella slices


Preheat oven for 300 degrees F.

Using a tablespoon, clean out the gills of Portobello mushrooms, leaving only the caps. Chop up the stems and place aside to be later added to the stuffing.

Add the butter, and stir gently with a wooden spoon. Let butter mixture cook for about 2 to 5 minutes or until it begins to steam.

Add browned venison sausage and let simmer about 5 minutes. Stir in bread crumbs, mushroom stems, Parmesan and pecorino Romano, until thick. Add heavy cream and mix well. Spoon stuffing into the mushroom caps and cover with a slice of mozzarella.

Place on a baking sheet lined with aluminum foil and sprayed with non-stick spray. Bake for 10 to 15 minutes or until lightly browned.

Cream Sauce

  • 1 cup heavy cream
  • stick butter
  • 1 Tablespoon corn starch
  • Cajun Spice to taste

Melt the butter in a sauce pan. Pour enough cream into small bowl to dissolve corn starch and add rest of cream to butter mixture. Heat mixture until it simmers and add Cajun Spice to taste. Stir until sauce thickens.

*** Recipe Courtesy Of ***
Buddy Toepfer, Sugar Land, TX

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