Buffalo Medallions, Kale and Portobello Casserole

1/2 pound of buffalo, venison or elk medallions cut in 1/4 inch cubes
2 large portobello caps, cubed
3 tablespoons olive oil
1/2 cup of red wine
1/2 cup of beef broth (homemade preferable)
1/2 pound bunch of lacinato kale, blanched briefly and chopped finely
1-2 diced medium yellow squash
3 sprigs of rosemary, de-stemmed and chopped
2 tablespoons of butter
1-2 diced carrots
1 28oz can of diced fire roasted stewed tomatoes
1/4 cup of shredded jack cheese

Place cubed buffalo and mushrooms into bowl along with the marinade of oil, wine and broth.  Let sit in the fridge for 2-3 hours.

Use a 10" diameter deep casserole pan or a 13x9x2 glass pan.  Line the pan evenly with the chopped kale.  Finely chopped kale will result in a more spoon friendly dish for the kids.

Preheat your oven to 350.  Heat a 10" saute pan to a medium high heat with the butter and rosemary.  As you start to smell the rosemary cook, add the chopped squash.   Cook over high heat until the squash is browned slightly.  Spread the squash into the casserole pan as the next layer over the kale.

Briefly brown the diced carrot in the same pan.  Add to casserole.

Next, strain the portobello/buffalo and reserve the marinade.  Bring the saute pan to high heat and then sear the portobello/buffalo mixture.  This should be a brief sear as the buffalo should remain a little pink in the middle.  After searing, place the portobello/buffalo mixture into the casserole. 

Use the reserved marinade to deglaze the saute pan.  After all the fond has loosened up into the marinade, pour the mixture over the casserole.

Top the casserole with a layer of diced tomato thick enough to evenly cover all other ingredients.  Sprinkle the cheese over the top.

Cook in oven at 350 for around 30 minutes or until cheese is slightly browned.