Elk Salisbury Steak with Onion Gravy

This Elk Salisbury Steak recipe is ready in just 30 minutes and is made with a few ingredients which makes it an easy to prepare dish for any day of the week. If you don’t want to use onions in the gravy, replace them with mushrooms. I threw in a sliced Anaheim chile along with the onions to add a bit of warmth to the gravy. There really is no wrong way to cook when your the one doing the cooking. ~Enjoy!

Ingredients

• 1 1/2 pounds ground elk or venison
• 1/4 cup plain breadcrumbs
• 1/4 cup Monterey jack cheese, shredded
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 4 dashes Worcestershire sauce
• 1 tablespoon olive oil
• 4 tablespoons butter, divided
• 1 onion, sliced
• 1 Anaheim chile, sliced (optional)
• 2 tablespoons flour
• 2 cups beef broth

Directions

1. In a bowl combine the ground game meat with breadcrumbs, shredded cheese, parsley, garlic powder, salt and Worcestershire sauce. Divide equally into four portions and shape each one into a nice sized patty.
2. Heat a skillet over medium heat and add two tablespoons of butter and olive oil. When the butter melts, add the patties to the skillet and cook until browned, about 4-5 minutes per side. Remove from heat and set aside.
3. Add the remaining butter to the skillet along with the onions and sliced Anaheim chile pepper. Cook until the onions soften about 5-6 minutes. Sprinkle the flour over the onions and stir coating the onions. Slowly pour the beef broth into the skillet stirring constantly with a whisk until the gravy begins to thicken. Add a few more dashes of Worcestershire sauce to the gravy to intensify the flavor. Reduce heat to low and carefully set the patties into the gravy. Continue to cook for another 5-6 minutes before serving.