Venison Hamburger Steak
Comfort food to a “tee”. Don’t worry about using lean venison either - between the added bacon and savory gravy, you will have a perfect dish.
For the Hamburger Steak
1 ½ lb ground venison
1 large egg
¼ cup bread crumbs
6 slices of bacon, cooked and chopped
1 tsp of seasoned salt
3 tbl olive oil
1 ½ lb ground venison
1 large onion, diced
1 tsp garlic powder
½ tsp fresh black pepper
1 cup all purpose flour
For the Brown Onion Mushroom Gravy
1 large onion, chopped
1 cup of beef broth
1 cup of water
1/4 cup of all purpose flour
1/4 tsp seasoning salt
1/4 tsp black pepper
1/2 tbl of Worcestershire sauce
1 tbl Gravy Master (orange top)
2 cup fresh mushrooms, sliced
Instructions
In a large bowl, combine all the patty ingredients EXCEPT for the flour and olive oil, then mix well.
Shape into four to six hamburger patties - all the same size.
In your flour, dip each patty so both sides are well coated.
In a large, semi-deep cooking skillet, on medium heat, heat the olive oil and place each of the patties in the pan.
Cook until browned on both sides, remove and set aside - reserving all the pan drippings for the gravy.
In the pan with the drippings, add in the sliced onions to the skillet, add a tablespoon of water, and cook over medium heat until lightly caramelized, stirring frequently.
In a separate medium-sized bowl, whisk together the beef broth, water, 1/4 cup of flour, seasoning salt, pepper, Worcestershire and Gravy Master, until well combined.
Pour this mixture into the skillet with the onions and stir constantly, until mixture begins to thicken.
Return your cooked hamburger steaks to the skillet, flipping a few times to coat each side with the gravy, making sure that they absorb the gravy on each side.
Add in your sliced mushrooms, then reduce heat to a low simmer.
Cook, covered, and on low for about 20 minutes longer, being sure to flip them every five minutes to keep them coated well.
