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Venison Hamburger Steak in Mushroom Gravy

As each deer season approaches, I often find that I have several pounds of ground venison left over from the previous year.  I typically don't like to shoot a deer while I've still got some of last year's meat in the freezer, so I find that I'm often scrambling to use up what's left in the month before the season opens.

Sometimes, in cases like this, the simplest recipes are often the best, which is why I've placed this easy (but often overlooked) recipe out here for your dining pleasure.

Serves best over a bed of white rice.


  • 1 pound of ground venison
  • 1 package of sliced mushrooms
  • 1 packet brown gravy mix
  • garlic powder
  • salt
  • pepper
Heat a large non-stick skillet; I like to use cast iron.  Press the ground meat into patties (or simply use crumbled as pictured above).  When the skillet is hot, put the meat in it, then sprinkle garlic, salt, and pepper on top.  Cook until done to about medium-well; this is one venison recipe where you really don't want medium-rare meat.

Cook the gravy according to the instructions on the packet, using ¼ cup more water than the packet recommends.  When all of the water has been added, put the mushrooms into the gravy, stir, and let simmer over medium heat until the mushrooms have fully cooked. 

Continue to cook the venison until done, and prepare a pot of white rice while everything else is cooking.  Serve the venison over the rice, then top with the mushroom gravy.
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