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Venison Patties With Onion Gravy
Ingredients
Deer:
1½ lb shoulder of venison
3 or 4 slices day-old bread or 1½ cups loosely pkd crumbs
½ cup finely chopped celery
1/3 cup butter or margarine
Marrow, if any
1 egg, slightly beaten
½ cup water 1½ tsp salt
Generous dash of pepper ½ tsp poultry seasoning
Gravy:
1½ tbsp flour
2 tbsp butter
1 cup water
½ tsp salt
1 cup thinly sliced onions, 2 medium
1 cup finely shredded lettuce
Gravy Preparation
- Combine flour and melted butter in a skillet and stir over medium heat until mixture is browned (not scorched).
- add water gradually and cook until mixture is smooth and thickened.
- stir constantly.
- Add remaining ingredients.
- cover and simmer for 15 minutes.
Meat Preparation
- Wipe venison with a clean damp cloth.
- trim off any strong-smefling fat and remove bones.
- Grind meat twice.
- Reserve any marrow.
- Tear slices of bread into small crumbs.
- Saute' celery in 2 tbsp of the butter for 10 minutes and add to meat, bread, marrow and remaining ingredients.
- Mix thoroughly.
- Shape into small patties or balls about 1 inch in diameter.
- Brown in the remaining butter quickly.
- lower heat and cook over medium heat for 10 minutes.
- Add onion gravy and simmer 2 minutes.
- Makes 3 to 3½ dozen patties.
Serves 6 to 8.
Tip
Add a salad for a complete meal.
Notes
None
