1 pound ground venison
1 pound ground pork
1 cup diced onions
1/2 cup diced celery
1/2 cup diced red bell peppers
2 tbsps minced garlic
3 eggs, beaten
1/4 cup whole milk
1 tbsp horseradish
1 tbsp chopped basil
1 tsp chopped thyme
salt and pepper to taste
granulated garlic to taste
1-1/2 cups sliced mushrooms
2 tbsps flour
1 quart venison or beef stock
1 cup dry red wine
1/2 cup thinly sliced green onions
1/4 cup minced parsley
1 pound noodles, cooked

Preheat oven to 350 degrees. In a large bowl, combine vension, pork, onions, celery, bell peppers and minced garlic. Usung your hands, mix ingredients well, but do not over-mix because it tends to toughen the meat. Add eggs, milk, horseradish, basil and thyme and season to taste using salt, pepperand granulated garlic. Mix briefly to blend well. I suggest frying a small portion of the meat in skillet to tastefor proper seasoning then adjust if necessary. Form the meat into 6-8 chop steaks approximately 3/4-inch thick. Place on a large baking sheet with a 1-inch lip and bake until medium or internal temperature reaches 140-145 dregrees. When done, remove the steaks with a spatula and scrape all pan drippings into a 2 quart saucepot. Place saucepot over medium heat. Add mushrooms and flour and stir to create a white roux. Add stock and wine and bring to a rolling boil. Add green onions and parsley. Reduce to simmer and when thickened to a gravy, season to taste using salt, pepper and granulated garlic. Place an equal amount of hot noodles in the center of serving plates and top with 1 Salisbury steak and a generous portion of mushroom sauce.