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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Just stirred this up one night by looking at a for a good use of ground venison. The family thought it came out pretty good. Ingredients:
2 lbs ground venison |
1 (1 1/4 ounce) envelope onion soup mix |
2 tablespoons worcestershire sauce, divided |
1 egg |
2 (10 1/2 ounce) cans cream of mushroom soup |
1 (4 ounce) can sliced mushrooms, juice reserved |
1/2 teaspoon beef bouillon granules |
1/2 cup dark beer |
Directions:
1. Mix ground venison, onion soup mix, the egg and one tablespoon Worcestershire sauce in a bowl.
2. Drain sliced mushrooms putting juice in the meat mixture.
3. Mix sliced mushrooms, both cans of Cream of Mushroom soup, the beef bullion and remaining Worcestershire sauce in separate bowl.
4. Heat skillet over medium heat.
5. Make small patties with meat mixtures. About half the mixture will fit in the skillet at once.
6. Brown both sides of the patties, about five minutes per side.
7. Once the first set is browned remove to a platter.
8. Repeat the browning process with the other half of patties.
9. When second set of patties are browned place them on the platter.
10. De glaze the pan with the beer and pour into the the soup mixture.
11. Place half the patties in the skillet and pour half the gravy mixture. Place the second set of patties on top and pour over the remaining gravy.
12. Cover and simmer for 10-15 minutes.
13. Enjoy over mashed potatoes or egg noodles.
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