Venison Salisbury Patties
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.