Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 5 2026
Venison - Venison Hamburger with Gravy
Image From nevadafoodies.com
1 lb ground venison, or other ground game meat
1 tsp granulated garlic powder
1 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp canola oil
Mushroom Shallot Gravy
1 large shallot, sliced
2 cups mushrooms, cleaned and quartered
2 tbsp unsalted butter
1 tbsp flour
1 1/2 cups beef broth
1/2 tsp sea salt
1 tbsp Worcestershire sauce
Cauliflower Parsnip Mash
2 cups parsnips, peeled and cut into 1/2 inch cubes
2 cups cauliflower florets, roughly chopped
2 tbsp unsalted butter, or clarified butter
salt and pepper to taste
Fill a large pot with water and add the cubed parsnips and chopped cauliflower. Bring to a boil and cook for 15 minutes until the vegetables are softened. Drain the water from the pot leaving the vegetables. Using a potato masher, mash the vegetables until semi-smooth. Add the butter and season with salt and pepper to taste.
In a medium bowl, combine the salt, pepper, garlic powder and ground venison. Create 4 equally sized patties and set aside. Heat a skillet over medium heat and add the canola oil. When the oil is warm, cook the venison patties for 3-4 minutes per side. Remove when done.
Add the unsalted butter, mushrooms and shallots to the skillet. Cook until the shallots become slightly browned about 4-5 minutes. Sprinkle the mushrooms and shallots with the flour stirring to coat. Slowly whisk in the beef broth and Worcestershire sauce. Reduce the heat to low and add the venison patties back into the skillet and cook for 5 minutes.
Serve the venison hamburgers alongside the vegetable mash and top with the mushroom shallot gravy.