Venison Topped Portabella Mushrooms - cooking recipe

Ingredients

4 portabella mushrooms (5 inches or larger)
1/3 cup balsamic vinegar
1/3 cup molasses
1/2 cup olive oil
1 beefsteak tomato, sliced
4 tablespoons sliced ripe olives
1 (8 ounce) package goat cheese
1 lb venison steak
salt and pepper, to taste

Preparation

Clean the portabello caps, removing the stems and gills. Set aside in a large glass dish.
In a saute pan heat 1/2 cup olive oil and 1/3 cup balsamic vinegar to a boil.
Mix in approximately 1/3 cup molasses. Stir until well blended. Return mixtureto a boil.
Pour mixture over mushroom caps.
Cover pan tightly with plastic wrap and refrigerate for 2 hours.
Cut the venison steaks into thin slices. Season with salt and pepper.
Sear each slice in a saute pan that has been coated with 2 tablespoons olive oil for 1 to 2 minutes on each side. DO NOT OVERCOOK.
To assemble, place each mushroom cap gill side up on a broiler pan. Place sliced tomato on the mushroom.
Add 4 ounces of the seared venison to each mushroom.
Top each mushroom with 1 tablespoon black olives.
Crumble goat cheese on top.
Place pan under broiler for 5-8 minutes or until the cheese starts to turn golden brown.