Reprinted from The Blood Type Diet Website (www.dadamo.com) Venison Salisbury Steak Description: I adapted this from a Betty Crocker cookbook. Ingredients: 1 lb Ground Venison (Deer, Elk, Antelope, etc) 2-3 RyeVita Crackers, ground to crumbs salt to taste pepper to taste 1 egg 1 onion, sliced 1 can of condensed beef broth (or 2TBS Braggs Aminos in 1 1/2 cup water) 1 4 oz can mushroom stems and pieces, drained 1-2 tsp of xanthan gum (as a cornstach substitute) 1-2 TBS Olive oil (Optional)(OR use a non-stick skillet) How to make it: Mix venison, RyeVita crumbs, salt, pepper and egg. Shape into 4 oval patties. Cook patties in 10 inch skillet over medium heat, turning occaionally,until brown, about 10 minutes. Add onion, brothe and mushrooms. Heat to boiling; reduce heat. Cover and simer until meat is done, about 10 minutes. Remove patties; keep warm. HEat onion mixture to boiling. Carefully sprinkle xanthan gum in mixture and stir with wire whisk until thickened. Serve over patties.