Venison Salisbury Steak with Mushroom Gravy

Steps

• In a bowl, combine the ground venison, diced onion, one clove of garlic, egg, Worcestershire, Better Than Bouillon, Dijon mustard, and salt and pepper. Mix with your hands until well combined and form into 4 patties.
• Heat a pan over medium-high heat andbrown the patties for 1-2 minutes per side until brown. Remove from the pan and turn down the heat to medium.
• In the same pan, add in the sliced onions and cook for 2-3 minutes until they begin to look translucent. Add in the garlic, stirring continuously for 30 seconds. Add in the sliced mushrooms and a pinch of salt, cooking for 3-4 minutes until golden brown.
• Sprinkle flour on top and cook for 1 minute. Slowly add in the beef broth, a little at a time, stirring continuously to dissolve. Once lump-free, taste for seasoning and add salt and pepper to taste.
• Add the beef patties back into the pan and turn the heat to simmer for 5-7 minutes until the patties are cooked through.
• Serve the patties with the gravy on top.