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Ground Venison Patties in Onion Gravy

Guest Author - Sandy Moyer

Ground Venison Patties in Onion Gravy

  • 2 T. margarine
  • 2 cups coarsely chopped onions
  • 1-1/2 T. flour
  • 1/2 tsp salt
  • 1 cup water

    Prepare the gravy -
    Melt the margarine in a skillet. Saute the chopped onions until tender and lightly browned. Stir in the flour, salt and water and cook over medium high heat to a low boil, stirring constantly. Reduce heat, cover and simmer for about 15 minutes. Set aside.



  • 4 T. margarine, divided
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1-1/2 lb. ground venison
  • 1-1/2 cups bread crumbs
  • 1 egg, lightly beaten
  • 1/2 cup water
  • 1-1/2 tsp salt
  • 1/4 tsp.pepper
  • 1/4 tsp. paprika

    Preparation -
    Saute the celery and onion in 2 tablespoons margarine until barely tender. Place the ground venison in a bowl. Add the bread crumbs, egg and seasonings. Mix well. Shape the mixture into 6 to 8 patties. Place the remaining 2 tablespoons margaine in the skillet and brown the patties on both sides. Reduce heat to medium low, cover and cook for about 10 minutes. Add the onion gravy and simmer for about 5 minutes. Makes 6 to 8 servings.

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    Content copyright © 2014 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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