WILD SALISBURY STEAK WITH FRESH CHANTERELLE GRAVY
- 1# Ground Venison
- 1# Ground Wild Pig
- 1# Chanterelle mushrooms, trimmed, cleaned.
- 1 farm fresh egg
- 1 slice white bread, finely chopped
- ½ Medium onion, grated
- 1 ½ Tbsp cracked black pepper (more if you like!)
- 2 Tsp + To taste HUNT CHEF: Feather Duster Seasoned Salt
- 3 Tbsp fresh parsley, finely chopped.
- 3 Tbsp heavy cream
- ½ cup AP Flour
- 1 quart venison stock
- Vegetable oil for cooking (butter too!)
Directions:
In a shallow bowl combine AP flour, 1 Tbsp black pepper & 1 Tbsp Feather Duster.
Mix & Set aside. Roast chanterelles in a large steep sided skillet DRY, (no fat/oil) until liquid releases & evaporates. Add venison stock & turn down to low.
In a large bowl combine Venison, wild pig, 2 Tbsp black pepper, 1 Tbsp Feather Duster, egg, bread crumbs, parsley & cream. PRO TIP: USE YOUR HANDS! Mix ingredients well, until slightly sticky/tacky. Divide into 8 patties 3/8 to 1/2 inch thick. Dredge in seasoned flour & set aside. Save the seasoned flour! Turn up mushroom stock to medium heat. In a large non-reactive skillet heat approximately 3 Tbsp vegetable oil over medium high heat. Add 2 Tbsp of butter & allow to melt. When butter is melted & foamy, add floured patties, leaving room between them. Work in batches & cook until just lightly browned. (They don’t need to be fully cooked they’ll finish in the sauce) rest the patties on a plate until all patties are cooked. Drain off any oil from the patties & steal a little mushroom stock to deglaze the browning pan & dump the deglaze in the mushroom stock. Slide the patties into the mushroom stock & adjust the heat to medium low. Simmer 10-12 minutes until patties are cooked through & sauce has thickened. To thicken further, whisk reserved seasoned flour with cool water until a batter like consistency is reached. Add this mixture (whisking the hot liquid constantly) in small amounts to the mushroom gravy until desired thickness is reached. Add HUNT CHEF: Feather Duster Seasoned Salt to taste. Simmer on low heat for 10 more minutes.
Serve with mashed potatoes & veggies of your choice.
In a large bowl combine Venison, wild pig, 2 Tbsp black pepper, 1 Tbsp Feather Duster, egg, bread crumbs, parsley & cream. PRO TIP: USE YOUR HANDS! Mix ingredients well, until slightly sticky/tacky. Divide into 8 patties 3/8 to 1/2 inch thick. Dredge in seasoned flour & set aside. Save the seasoned flour! Turn up mushroom stock to medium heat. In a large non-reactive skillet heat approximately 3 Tbsp vegetable oil over medium high heat. Add 2 Tbsp of butter & allow to melt. When butter is melted & foamy, add floured patties, leaving room between them. Work in batches & cook until just lightly browned. (They don’t need to be fully cooked they’ll finish in the sauce) rest the patties on a plate until all patties are cooked. Drain off any oil from the patties & steal a little mushroom stock to deglaze the browning pan & dump the deglaze in the mushroom stock. Slide the patties into the mushroom stock & adjust the heat to medium low. Simmer 10-12 minutes until patties are cooked through & sauce has thickened. To thicken further, whisk reserved seasoned flour with cool water until a batter like consistency is reached. Add this mixture (whisking the hot liquid constantly) in small amounts to the mushroom gravy until desired thickness is reached. Add HUNT CHEF: Feather Duster Seasoned Salt to taste. Simmer on low heat for 10 more minutes.
Serve with mashed potatoes & veggies of your choice.
Recipe Created by:
HuntChef #wildflavor Partner
