Cooking with Kris

Venison Salisbury Patties
Kris Winkelman

1 1/2 to 2 pounds ground venison
1 large onion (grated)
3 cloves garlic (minced)
2-4 tablespoons butter
8 ounces fresh mushrooms (sliced)
1 can French onion soup; add water to make 1 3/4 cup liquid
2 1/2 tablespoons flour
1 teaspoon red wine vinegar
Salt and pepper to taste
Garlic salt to taste
Olive oil for frying

In bowl combine onion, ground venison, salt, pepper and garlic. Mix well. Form into patties.

In skillet melt 2-4 tablespoons butter. Brown both sides of patties and remove. Add remaining 2 tablespoons butter and red wine vinegar to skillet. Sauté mushrooms.

In bowl mix French onion soup, flour and water until smooth. Add mixture to skillet and cook until thickened. Add patties and cover until ready to serve.





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