Venison Hamburger with Gravy

Venison Bruger with Mushroom Shallot Gravy
An alternative to meat and potatoes.

Venison Hamburger with Mushroom Shallot Gravy

Nothing compares to ultimate comfort in less than 60 minutes.

These venison burgers are quick to whip up and even quicker to cook. I like to cook them in a skillet browning each side for roughly 3-4 minutes per side. Afterwards, I sauté mushrooms and shallots in butter for a few minutes until slightly browned. Add a little thickening agent and some beef broth and you have a delicious brown gravy to finish simmering the venison patties in.

And forget about pairing this comfort food with a starchy side like mashed potatoes instead try an alternative of mashed root vegetables and cauliflower.

Simply boil until softened, drain the water and mash. I like to add clarified butter to the mash giving it subtle hints of nutty flavor to each bite. If you don’t have any clarified butter, regular unsalted butter works just as well. Season with a little salt and pepper and you’re golden!

Enjoy!

Venison Bruger with Mushroom Shallot Gravy

Venison Bruger with Mushroom Shallot Gravy

 

Venison Bruger with Mushroom Shallot Gravy

Venison Hamburger with Mushroom Shallot Gravy

Nothing compares to ultimate comfort in less than 60 minutes. Try these seared venison burger patties topped with a delicious mushroom shallot gravy. And forget about pairing this comfort food with a starchy side like mashed potatoes instead try an alternative of mashed root vegetables and cauliflower.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4

Ingredients

  • 1 lb ground venison, or other ground game meat
  • 1 tsp granulated garlic powder
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp canola oil

Mushroom Shallot Gravy

  • 1 large shallot, sliced
  • 2 cups mushrooms, cleaned and quartered
  • 2 tbsp unsalted butter
  • 1 tbsp flour
  • 1 1/2 cups beef broth
  • 1/2 tsp sea salt
  • 1 tbsp Worcestershire sauce

Cauliflower Parsnip Mash

  • 2 cups parsnips, peeled and cut into 1/2 inch cubes
  • 2 cups cauliflower florets, roughly chopped
  • 2 tbsp unsalted butter, or clarified butter
  • salt and pepper to taste

Instructions

  • Fill a large pot with water and add the cubed parsnips and chopped cauliflower. Bring to a boil and cook for 15 minutes until the vegetables are softened. Drain the water from the pot leaving the vegetables. Using a potato masher, mash the vegetables until semi-smooth. Add the butter and season with salt and pepper to taste.
  • In a medium bowl, combine the salt, pepper, garlic powder and ground venison. Create 4 equally sized patties and set aside. Heat a skillet over medium heat and add the canola oil. When the oil is warm, cook the venison patties for 3-4 minutes per side. Remove when done.
  • Add the unsalted butter, mushrooms and shallots to the skillet. Cook until the shallots become slightly browned about 4-5 minutes. Sprinkle the mushrooms and shallots with the flour stirring to coat. Slowly whisk in the beef broth and Worcestershire sauce. Reduce the heat to low and add the venison patties back into the skillet and cook for 5 minutes.
  • Serve the venison hamburgers alongside the vegetable mash and top with the mushroom shallot gravy.

Notes

  • Don't have ground venison? Substitute ground elk, antelope, bison or bighorn sheep.
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