Ingredients
Scale
- 1 1/2 lbs ground venison
- 1/8 cup Worcestershire sauce
- 1/8 cup ketchup
- 1 tablespoon brown sugar
- 1 egg
- 1/2 cup breadcrumbs
- 1 teaspoon ground mustard
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 tablespoon oil for cooking
- 1 yellow onion chopped
- 3 tablespoons butter divided
- 2 tablespoons all purpose flour
- 1/2 teaspoon sea salt
- 1 1/2 cup chicken or beef broth
- 1/4 cup heavy whipping cream
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dijon mustard
Instructions
- In a large bowl, combine ground venison, Worcestershire sauce, ketchup, brown sugar, egg, breadcrumbs, ground mustard, salt, and pepper until well mixed.
- Divide the mixture into 6 portions and shape into oval patties about 1 inch thick.
- Heat oil in a skillet over medium heat and sear the patties on both sides for about 5 minutes until cooked through. Remove from skillet and set aside.
- In the same skillet, add 1 tablespoon of butter and chopped onion, cooking until softened.
- Add the remaining butter and allow to melt, then stir in the flour.
- Pour in the chicken or beef broth and simmer over medium-low heat until slightly thickened.
- Stir in cream, Worcestershire sauce, and Dijon mustard.
- Return the patties to the skillet and simmer until heated through.
- Spoon the gravy over the patties and serve.
Notes
For added flavor, let the patties marinate for 30 minutes before cooking.
Serve with mashed potatoes or rice to soak up the delicious gravy.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 patty
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 85mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.