Venison Tulips
Venison Tulips feature tender venison strips wrapped in mushroom caps, complemented by spinach, almonds, and savory seasonings, creating an elegant, hearty dish perfect for special occasions.
Ingredients
- 3 lb. venison ⓘ
- 2 (8 oz.) pkg. frozen chopped spinach ⓘ
- 0.25 lb. sliced fresh mushrooms ⓘ
- 6 jumbo mushroom caps ⓘ
- 1.5 c. olive oil ⓘ
- 1 c. real apple juice ⓘ
- 0.33 lb. bacon ⓘ
- 9 Tbsp. butter ⓘ
- 4 oz. slivered almonds ⓘ
- 0.75 c. chopped shallots or onion ⓘ
- 0.5 clove fresh garlic ⓘ
- 4 Tbsp. Worcestershire sauce ⓘ
- 3 Tbsp. rosemary leaves ⓘ
- 2 Tbsp. black pepper ⓘ
- 2 Tbsp. salt ⓘ
- 0.25 tsp. garlic powder ⓘ
Instructions
- Cut venison into 1/3-inch strips, about 6 to 7 inches long and an inch wide.
- Sauté shallots or onions in butter until translucent.
- Add garlic and cook briefly until fragrant.
- Stir in chopped spinach, sliced mushrooms, and slivered almonds; cook until spinach is wilted and mixture is heated through.
- Mix in apple juice, Worcestershire sauce, rosemary leaves, salt, pepper, and garlic powder; simmer until slightly thickened.
- Prepare mushroom caps by removing stems and cleaning them.
- Wrap venison strips around mushroom caps, securing with toothpicks if necessary.
- Wrap each venison-tulip bundle in a slice of bacon.
- Place wrapped tulips in a baking dish, brush with olive oil, and bake at 375°F (190°C) for 20-25 minutes.
- Remove from oven, brush with melted butter, and bake for an additional 10 minutes until bacon is crispy.
- Serve hot, garnished with additional almonds or herbs if desired.
Nutrition & Diet Analysis (per serving)
1165
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).