SouthernUtahFoodStorage

VENISON PATTIES IN ONION GRAVY

1 ½ lb. shoulder of venison                 1 egg, slightly beaten

3 or 4 slices day-old bread                 ½ cup water

    (1/2 cups loosely packed                1 ½ teaspoons salt

     Crumbs)                                         Generous dash pepper

½ cup finely chopped celery               ½ teaspoon poultry

    Marrow, if any                                    seasoning

Wipe venison with a clean damp cloth, trim off any strong-smelling fat and remove bones.  Grind meat twice.  Reserve any marrow.  Tear slices of bread into small crumbs.  Sauté celery in 2 tablespoons 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 3 ½ dozen patties.  6 to 8 servings.

 

Onion Gravy:

1 ½ tablespoons flour                   1 cup thinly sliced onions

2 tablespoons butter                         (2 medium)

1 cup water                                     1 cup finely shredded lettuce

½ teaspoon salt                               dash of pepper

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 mixtures is smooth and thickened; stir constantly.   Add remaining ingredients, cover and simmer for 15 minutes.

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