Salisbury Steak

2 pounds lean ground venison
1/2 pound fat ground pork
seasoning
cooking oil
2 cans (10 ounce) cream of mushroom soup
2 cans (10 ounce) sliced mushrooms (drained)
2 cups milk

Mix the venison and pork together and season to taste. Form into thick patties.

Heat the oil in a skillet and brown the patties on both sides. Drain any fat from the pan.

Mix the soup, mushrooms and milk and pour over the patties. Cover and simmer gently for 1/2 hour.

This recipe will serve 4 to 6.