Delicious venison loin served with a rich mushroom cream sauce made from sautéed baby portobellos, heavy cream, Dijon mustard, and chopped parsley. The dish is complemented by reverse-seared venison and a bed of jasmine rice.
1: Sauté baby portobellos in a pan with butter and olive oil.
2: Add in heavy cream, salt, pepper, Dijon mustard, and chopped parsley to the pan.
3: Serve the cream sauce over the reverse-seared venison loin placed on jasmine rice.
4: Prepare the stuffed scallops and smoke on the grill until they reach 165°F internal temperature.
