1 large white onion

venison steaks (in a pinch you can substitute rib eye steaks or tenderloin)

1 large container white button mushrooms

butter (real butter not the margarine shit)

Lee & Perrins worcestershire (a couple bottles)

Good hamburger rolls/buns

Swiss cheese

Slice the onion and mushrooms thin.  Cut the venison into 2" square 1" thick pieces (rough size).  Next, tenderize the venison with a spiked meat hammer/mallet until the 2" square pieces are big enough to fit the entire hamburger bun.  

Now you're ready to cook:

Sautee the onion (high heat) in butter until it's caramelized, then set it aside.  Next, add half a bottle of Lee & Perrins to the hot pan and deglaze the bottom to release the oniony goodness.  Once you've deglazed add a heaping tablespoon of butter and allow the butter to melt and the mixture to come to a hard simmer.  Reduce heat to medium-high.  Once the butter-L&P is simmering you can add the (paper thin) meat to the mix to cook.  Each piece will only take about 20-30 seconds to cook through.  I turn the meat once to assure it gets evenly cooked.  Cook all the meat this way and set it aside.  You can give the meat a very light coating of dillo dust or seasoned salt (to taste).  If your liquid runs low before all your meat is cooked, just add half a bottle of L&P and another heaping tblsp of butter and repeat as necessary.  

Once the meat is cooked you'll be left with a thicker syrupy liquid then you started with.  Cook the mushrooms in this liquid until they're soft.  After the mushrooms are softened set them aside in a bowl (keep them warm).  At this point I add the meat and onions back to the pan and toss them for a minute to assure they're warm.

Lightly butter and toast the buns.  Add a slice of Swiss cheese to the bottom bun.  Place 1-2 pieces of meat on the cheese.  Top that with the caramelized onions, and add the mushroom + "gravy" to the top.  I like to dress the top bun with a little horseradish mayo or spicy mustard.  

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