Step 1

In a large bowl, add venison, minced onion and garlic, Panko bread crumbs, tomato paste, Worcestershire sauce, mustard, onion powder, garlic powder, pepper, salt, and parsley.

Step 2

Use your hands to combine the until it just comes together. Do not over-mix, or the patties will become dense.

Step 3

Divide the mixture into 8 portions and make patties about 1/2 inch thick. Set the patties aside to rest for about 15 minutes

Step 4

In a large heavy-bottomed skillet heat oil to medium. Add the venison patties and cook for 3 minutes per side.

Step 5

Remove the patties from the skillet and set aside. Cover the patties to keep warm

Step 6

Add a little bit more oil, if needed. Add onions to the skillet and cook over medium heat for about 5 minutes, until translucent. Add mushrooms and continue to cook for 3 minutes, until softened.

Step 7

Stir in the fresh thyme, garlic powder, and flour, and cook for 1 minute. Add the beef stock, scraping the bottom of the skillet to remove the brown bits. Add the Worcestershire sauce, and bring the mixture to a low boil.

Step 8

When the gravy begins to thicken, turn the heat down, and add the butter. Stir well until butter melts into the gravy. Season with salt and pepper to taste. I add about 1/2 teaspoon of each.

Step 9

Return the patties to gravy. Spoon the gravy over patties and cook for 5 minutes

Step 10

Garnish with parsley. Serve with mashed potatoes, egg noodles, or root mashed vegetables