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It’s not very often that our world stops to focus on one really good meal.
This was one of those occasions.
Credit for these wonderfully flavoured burgers goes to friends,
whose snagged the beast, dressed it and seasoned it so well.
The part I played was to cook it to a perfect medium rare
then serve it up with a wonderful rich gravy.
what you will need
1 small onion, chopped (about 2/3 cups)
1/2 lb white mushrooms, sliced
2-3 tbsp cooking oil
1 tbsp butter
3 tbsp flour
1/2 cup red wine
1/2 cup beef broth
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp Magic Mushroom Powder (see Galley Kat Note below)
reserved juices from the venison burgers
putting it together
Heat oil and butter in a smalle saucepan.
Sauté onions and mushrooms for several minutes until nicely browned and mushroom juices have almost evaporated.
Sprinkle with flour and stir to coat.
Add wine and broth and stir until the sauce begins to thicken.
Season with Worcestershire sauce, tomato paste and Magic Mushroom powder.
Add any juices from cooking the burgers.
Delicious served over burgers and mashed potatoes
Galley Kat Note
Magic Mushroom Powder
1/2 oz dried porcini mushrooms, finely ground
1/3 cup sea salt
1/2 tbsp dried chilis
1 tsp dried thyme
1/2 tsp freshly ground pepper
Blend together and keep dry in a small spice container
Magic Mushroom Powder is such a versatile seasoning to keep on hand to add that touch of something special to sauces and meats. Especially good added to a simple omelette.
Inspiration for Magic Mushroom Powder thanks to Nom Nom Paleo
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