Slow Cooker Venison Salisbury Steak
Something about Salisbury steak takes me back to childhood, and in a good way, not that school cafeteria mystery meat way. This version uses the Weston Realtree slow cooker to make it an easy meal that is ready when you want it, without a lot of prep hassle.
If your mushroom season has gone like mine, use whatever mushroom you like from the store. If you are lucky enough to have found some of your wild favorites, use those.
For a richer flavor, the ground venison patties get browned in a skillet before being transferred over to the slow cooker. No need to cook them all the way through, just get a nice, deep brown crust on the outside. Be gentle when you transfer them into and out of the slow cooker to keep the patties together.
16 oz fresh mushrooms
1 onion, sliced
3 cups beef broth
2 packages brown gravy mix (dry)
4 tablespoons ketchup
1 tablespoon Dijon mustard
2 tablespoons fresh parsley
2 tablespoons fresh chives, diced
4 tablespoons corn starch
½ cup water
4 pounds ground venison
3 egg yolks
1/2 cup minced onion
3/4 cup Panko bread crumbs
½ cup milk
2 cloves garlic
salt & pepper to taste
Mix all burger ingredients and pat out 8 to 9 patties. Add onions and mushrooms to the slow cooker, then mix all other sauce ingredients except corn starch and water and pour over mushrooms. Set slow cooker to low.
Just before serving, carefully remove the patties from the slow cooker and set aside. Turn the cooker to high. Mix the corn starch and water, stirring well to make a slurry. Add to slow cooker and cook for five minutes until sauce is thickened. Return the patties to the slow cooker to coat with sauce and serve over rice or mashed potatoes.