CFM Recipes

• 2-3 lb back strap of venison

• 1 pound oyster mushrooms
• 2 tablespoons of oil

• 3 cloves of garlic, diced

• 1/4 cup balsamic vinegar

• 1/4 cup soy sauce

• 1/4 cup horseradish mustard

• 1 can of light beer

• Pinch salt/pepper

Optional additions/toppings:

• Persimmons
• Cheese
• Sprouts

1. In a small bowl, mix together mustard, soy sauce, balsamic vinegar and half the amount of the diced garlic.

2. Marinate venison in this mixture overnight or for one hour.
3. Wipe off oyster mushrooms with a damp cloth to remove dirt.
4. Massage mushrooms with oil and sprinkle with salt, pepper and diced garlic.

5. Heat the grill on high and brush with oil for grill marks.

6. Place venison on the grill for 1 minute each side along with the mushrooms.

7. Then reduce heat to medium and cook the mushrooms for 3-5 minutes and leave the venison on for 7-10 minutes or till internal temp is 130-135′. Pour beer over both as needed during cooking. Venison is a lean meat, do not overcook.

8. Serve together or with additional toppings and enjoy!