Vension And Veal Stuffed Portobellos With Savoy Cabbage

• 4 giant mushrooms
• 1-2 tsp lemon juice
• 200 g veal
• 80 g double cream + 3-4 tbsp
• 1 tsp mild chilli flakes
• 1 pinch nutmeg
• 1 None lemon, zested
• 2 stalks parsley, chopped
• 1 tbsp trumpet mushrooms, chopped
• 250 g venison, cut into 4 equal pieces
• 1 medium savoy cabbage, core removed and cut into pieces
• 50 ml chicken stock
• 1 tbsp horseradish
• 1 tsp cinnamon

1. Preheat the oven to 250u0b0F. Sprinkle the portobello mushrooms with lemon juice and set aside. Puree the veal with 3-4 tbsp cream until smooth then mix in the chili flakes, nutmeg, lemon zest, parsley, trumpet mushrooms and season. Place a little veal mousse into each mushroom cap. Add a slice of venison then cover with more veal mousse. Bake for about 35 mins. The venison should still be pink.
2. Meanwhile, blanch the cabbage in boiling salted water for 2 mins, drain then rinse under cold water. Heat the stock in a saucepan then stir in the remaining cream and horseradish. Add the cabbage to warm through. Season and add cinnamon.
3. Remove the mushrooms from the oven, cut in 1/2 and serve on a bed of cabbage.

mushrooms, lemon juice, veal, cream , chilli flakes, nutmeg, lemon, stalks parsley, mushrooms, savoy cabbage, chicken, horseradish, cinnamon

Taken from recipes-plus.com/api/v2.0/recipes/19666 (may not work)