Venison Salisbury Steak Style

by Cindi Sutter, Founder of The Spirited Table® - from Jared Allen's - The Quarterback Killer's Cookbook.

Congratulations to Jared Allen and the Panthers! 

Ingredients
1 lb of ground venison
1 10 oz can of French onion soup
3 Tbsp of cream
1/2 cup of seasoned bread crumbs
1 egg, lightly beaten
1 medium onion, diced
 2 cloves of garlic, minced
1 Tbsp of steak sauce (see Jared's Steak Sauce Recipe)
1 Tbsp of extra virgin olive oil
4 oz of dark beer
2 cups of sliced mushrooms
2 cups of beef broth
1/4 cup of Wondra flour
2 Tbsp of butter
Mashed potatoes
Green beans
Salt & pepper to taste

Instructions

1. In a non-reactive bowl, combine venison, half the onion soup, bread crumbs, egg, and Jared's steak sauce. Season with salt and pepper. Mix thoroughly and shape into four oval patties. Heat oil and 1 tablespoon of butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate. Add remaining butter, garlic and onions. Sauté until translucent, then add mushrooms. Cook 6-8 minutes, or until nicely browned. Add Wondra flour and stir through. Add beer and beef stock, and whisk until smooth. Bring to a boil, add cream and stir in remaining onion soup. Add steaks back to pan, cover, reduce heat to medium and let cook until sauce thickens, about 15 - 20 minutes.
2. Serve with mashed potatoes and green beans. 

For more recipes and tips Search - Jared at thespiritedtable.com and you’ll find plenty of ways to sit back and enjoy his cookbook and leave the QB crunching to Jared. 

Cook’s Note - A non-reactive bowl is usually anything other than metal.