Ingredients

• 1 Lb. Venison chops, steak or roast cut into this strips about 1″ x 1″ x 1/4″ thick
• 1 C. Sliced mushrooms
• 1 Medium Onion chopped
• 4 Tbls. Butter
• 4 Tbls. Cream cheese
• 2 Frozen Puff Pastry Sheets (thawed)
• 1 Raw egg
• Parchment paper

Methods

1. Remove puff pastry from packaging and make sure it is thawed.
2. Saute mushrooms and onion in butter until onions are transparent and mushrooms have reduced to one half their original volume.
3. Add venison and cook till just brown (rare to medium rare).
4. Pre-heat oven per puff pastry package instructions.
5. Stir in cream cheese to coat venison, mushrooms and onions well and make a bit of a sauce.
6. Place parchment paper on cookie sheet.
7. Lay puff pastry on parchment paper and cut 1″ strips from fold lines to outer edges on each side (leaving solid piece of pastry in the middle) .
8. Spoon half the venison mixture onto solid pastry section.
9. Fold both ends of pastry (one strip thickness only) over mixture, then braid the remaining strips from one end.
10. Pinch both ends of  pastry as necessary to seal outside edges.
11. Repeat with second pastry sheet and remaining venison mixture.
12. Beat one egg and baste over both pastry braids.
13. Bake until golden brown.
14. Remove from oven and let rest for 5 minutes.

Cut into 2-inch pieces and serve.

Serves 4

Great with asparagus, green beans, or broccoli.