TASTY RECIPE

Venison & Mushroom Galette RECIPE AND PHOTO SUBMITTED BY: JEFF BENDA

You will need...

- 1/4 pound venison steak, thinly sliced - One refrigerated pie crust - 8 ounces Bella mushrooms, sliced - 1/2 cup ricotta cheese - 3 tablespoons Parmesan cheese - 2 teaspoons minced garlic - Fresh thyme and rosemary - 1 egg, beaten

Directions:

Preheat oven to 400 degrees. Saute steak in the pan for one minute with butter, and season with salt and pepper or your favorite steak seasoning. Set aside. Saute mushrooms and garlic in the same pan for two minutes. Set aside. Roll out pie crust on pizza pan. In a bowl, mix ricotta cheese, Parmesan, and 1 tablespoon each of fresh thyme and rosemary. Spread ricotta mixture over pie crust leaving two inches around the edge. Spread cooked steak and mushrooms over it like you would if making a homemade pizza. Fold pie crust sides over and brush with egg wash. Bake for 20 minutes until golden brown. Sprinkle with fresh thyme and rosemary. Serve warm. My 5-year-old daughter and I had fun making this quick and easy dish together to turn a North Dakota Whitetail bottom round steak into something golden brown and bubbly. My wife was impressed when she got home!