• 1 pound Venison burger
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 1 small green bell pepper, diced
  • 8 ounces brown mushrooms minced
  • 1 tablespoon fresh garlic minced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1tabelspoon Soy Sauce
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon cornstarch
  • 1 cup beef broth
  • 8 ounces Provolone Cheese Slices, chopped (use 6oz if you don’t want it very cheesy)
  • 8 slider buns


Add the ground Venison to a large skillet and brown until cooked through (no pink)

Add the butter, onions, garlic, bell peppers and mushrooms

Let brown for 2-3 minutes, until the onions are translucent in color

In a small cup mix the beef broth and cornstarch together

Add the ketchup, Worcestershire sauce, soy sauce, salt, black pepper and the beef broth/cornstarch mixture into the pan

Cook until the mixture is begins to thicken about, 3-5 minutes

Turn off the heat and add in the provolone cheese

Served on toasted slider buns