VENISON SALISBURY STEAK

1 pack baby Portobello sliced
1 pack French onion soup mix
2 ½ cups stock (game stock, veggie stock, beef stock) Low sodium if store bought
½ cup Worcestershire sauce
¼ cup unsalted butter (unless you need the added salt)
1 teaspoon cracked pepper
2 cloves minced garlic
¼ cup flour

Mix Game meat and pork fat together, I love using my hands or getting the kids involved
Add egg, bread crumbs, garlic, Worcestershire, salt, pepper and French onion soup mix
Once mixed throughout form meat into oval shaped patties ½ inch thick
Heat large skillet over Med-high heat and brown the patties
Once both sides are browned remove from skillet and set aside (brown the meat, don’t cook all the way)
In skillet add butter and mushrooms saute mushrooms
Stir in flour cooking till flour starts to brown but not burn about 3 minutes
Add 1 cup of stock stirring briskly until flour has dissolved
Add remaining ingredients mixing
Once mixed add meat back to gravy, reduce heat and simmer
Simmer until meat reaches your desired temperature. About 10-15 minutes
If gravy is to thick add more water or stock, if gravy is to thin take 1/3 cup of water and 2 tablespoons of flour and whisk until smooth and add to gravy.