Venison Salisbury Steak Recipes

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VENISON SALISBURY STEAK



Venison Salisbury Steak image

Venison Salisbury Steak is a delicious twist on the traditional, comfort food classic. Serve with creamy mashed potatoes or noodles to soak up every drop of the easy, homemade gravy.

Provided by Karyl

Categories     Main Dish

Time 40m

Number Of Ingredients 23

1/2 Tablespoon Avocado or Canola oil
1 medium onion, sliced into 1/4" pieces
4 ounces baby portobello mushrooms, sliced
1 teaspoon fresh thyme, chopped
1/2 teaspoon garlic powder
2 Tablespoons all-purpose flour
3 cups low sodium beef stock
1 teaspoon Worchestershire sauce
1 Tablespoon unsalted butter
black pepper and sea salt, to taste
chopped fresh parsley, for garnish
16 ounces ground venison
1/4 cup Panko bread crumbs
2 Tablespoons tomato paste
2 teaspoons Worchestershire sauce
1 teaspoon spicy brown mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon fresh-cracked black pepper
1 teaspoon sea salt
1/4 cup onion, minced
3 cloves garlic, minced
2 Tablespoons fresh parsley, minced

Steps:

  • In a large bowl, add venison, minced onion and garlic, Panko bread crumbs, tomato paste, Worcestershire sauce, mustard, onion powder, garlic powder, pepper, salt, and parsley.
  • Use your hands to combine the until it just comes together. Do not over-mix, or the patties will become dense.
  • Divide the mixture into 8 portions and make patties about 1/2 inch thick. Set the patties aside to rest for about 15 minutes
  • In a large heavy-bottomed skillet heat oil to medium. Add the venison patties and cook for 3 minutes per side.
  • Remove the patties from the skillet and set aside. Cover the patties to keep warm
  • Add a little bit more oil, if needed. Add onions to the skillet and cook over medium heat for about 5 minutes, until translucent. Add mushrooms and continue to cook for 3 minutes, until softened.
  • Stir in the fresh thyme, garlic powder, and flour, and cook for 1 minute. Add the beef stock, scraping the bottom of the skillet to remove the brown bits. Add the Worcestershire sauce, and bring the mixture to a low boil.
  • When the gravy begins to thicken, turn the heat down, and add the butter. Stir well until butter melts into the gravy. Season with salt and pepper to taste. I add about 1/2 teaspoon of each.
  • Return the patties to gravy. Spoon the gravy over patties and cook for 5 minutes
  • Garnish with parsley. Serve with mashed potatoes, egg noodles, or root mashed vegetables

Nutrition Facts : Calories 379 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 119 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 37 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 grams, Sodium 1213 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

VENISON SALISBURY STEAK



Venison Salisbury Steak image

Just stirred this up one night by looking at a for a good use of ground venison. The family thought it came out pretty good.

Provided by cleash

Categories     Deer

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs ground venison
1 (1 1/4 ounce) envelope onion soup mix
2 tablespoons Worcestershire sauce, divided
1 egg
2 (10 1/2 ounce) cans cream of mushroom soup
1 (4 ounce) can sliced mushrooms, juice reserved
1/2 teaspoon beef bouillon granules
1/2 cup dark beer

Steps:

  • Mix ground venison, onion soup mix, the egg and one tablespoon Worcestershire sauce in a bowl.
  • Drain sliced mushrooms putting juice in the meat mixture.
  • Mix sliced mushrooms, both cans of Cream of Mushroom soup, the beef bullion and remaining Worcestershire sauce in separate bowl.
  • Heat skillet over medium heat.
  • Make small patties with meat mixtures. About half the mixture will fit in the skillet at once.
  • Brown both sides of the patties, about five minutes per side.
  • Once the first set is browned remove to a platter.
  • Repeat the browning process with the other half of patties.
  • When second set of patties are browned place them on the platter.
  • De glaze the pan with the beer and pour into the the soup mixture.
  • Place half the patties in the skillet and pour half the gravy mixture. Place the second set of patties on top and pour over the remaining gravy.
  • Cover and simmer for 10-15 minutes.
  • Enjoy over mashed potatoes or egg noodles.

Nutrition Facts : Calories 553.1, Fat 26.8, SaturatedFat 10.1, Cholesterol 234.9, Sodium 1951.9, Carbohydrate 19.1, Fiber 0.9, Sugar 5.3, Protein 55.1

VENISON SALISBURY STEAK



Venison Salisbury Steak image

Looking for a quick meal before you hop back in the stand this afternoon? Look no further than Salisbury steak, or what I like to call the Midwest meatball. Laced with classic flavors, topped with a thick mushroom gravy, and served with mashed potatoes, it's the perfect pick-me-up before a hike into...

Provided by Lukas Leaf

Categories     Main

Yield 2-4

Number Of Ingredients 31

Salisbury Steak
1 lb. ground venison
1/2 cup breadcrumbs, fresh or store bought
1/2 small yellow onion, pureed or 1 tsp. Onion powder
1 egg
1 tbsp. ketchup
1 tsp. Worcestershire sauce
1 tsp. soy sauce
1 tsp. garlic powder
1 tsp. smoked paprika
1 tsp. ground mustard
1/2 tsp. salt
1/2 tsp. black pepper
2 tbsp. vegetable or canola oil
Parsley to finish
Mushroom Gravy
2 cups wild game stock
2 cups cremini mushrooms, sliced
1/2 small yellow onion, diced
3 garlic cloves, diced
1 stick unsalted butter
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1/4 cup all-purpose flour
Salt and pepper to taste
Whipped Potatoes
3 lbs. gold potatoes, peeled and halved
3/4 cup parmesan cheese, grated
1 cup whole milk
1 stick unsalted butter
1 tsp. salt

Steps:

  • In a large pot, add the peeled potatoes and cover with cold water. Season with a pinch of salt and bring to a boil. Combine the milk and butter in a small pot and heat until the butter melts.
  • Boil the potatoes until soft in the center. Drain and place the potatoes back into the pot. Add the milk, butter, and parmesan. Season with salt. With a large spoon, mix the potatoes vigorously until well combined. Pour the whipped potatoes into a baking dish and set aside.
  • While the potatoes are boiling, combine all of the Salisbury steak ingredients in a mixing bowl, except the oil and parsley. Mix with your hands until well combined. Separate the meat into four portions. Form the meat mixture into oval patties about 1/2-inch thick. Slice the mushrooms, dice the onion and garlic, and set aside.
  • Add the vegetable oil to a large cast iron skillet. Bring the pan to medium-high heat. Place the steaks in the pan, making sure to leave some space between each patty. Sear each side until nicely browned and remove from the pan. Add the butter, onion, and garlic and cook until the onion is translucent. Add the mushrooms and cook until tender.
  • Next, whisk in the flour and cook the mixture until the flour becomes golden brown. Whisk in the wild game stock, Dijon mustard, and Worcestershire until the gravy is well combined and smooth. Reduce the heat to low, season with salt and pepper, place the patties back into the gravy, and simmer until cooked through, probably about 15 minutes.
  • Broil the potatoes until browned on the top (optional). Serve the Salisbury steak with the whipped potatoes, mushroom gravy, and your favorite vegetables. Garnish with parsley.

EASY SALISBURY STEAK



Easy Salisbury Steak image

Make and share this Easy Salisbury Steak recipe from Food.com.

Provided by Chris Wood

Categories     Very Low Carbs

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 lbs ground venison
1 (1 1/4 ounce) package Lipton Onion Soup Mix (dry, 1 package)
1 egg
1 cup water
2 (10 ounce) cans beef gravy (like Franco American)

Steps:

  • Fold into large bowl, meat, soup mix, egg, water.
  • Pat into small burgers (8-10).
  • Fry over medium heat till cooked through, about 5 minutes on each side.
  • In medium size pan, heat gravy until hot.
  • Serve with mashed potatoes.
  • Very fast and simple and very tasty.
  • Enjoy.

Nutrition Facts : Calories 318, Fat 14.2, SaturatedFat 6.5, Cholesterol 159.4, Sodium 1133.2, Carbohydrate 8.2, Fiber 0.8, Sugar 1.4, Protein 38

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