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Export 18 ingredients for grocery delivery
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
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