Best Venison Salisbury Steak Recipes

VENISON SALISBURY STEAK

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.

VENISON SALISBURY STEAK MEATBALLS

Steps:

• 1. Mix the venison, pork, breadcrumbs, egg, 1/2 cup of the french onion soup, salt and pepper. Shape into large meatballs.
• 2. Mix the flour with the remaining french onion soup until smooth. Add the remaining ingredients except the thyme.
• 3. Place the meatballs in a large skillet and brown well on all sides. Pour the french onion sauce over top the meatballs.
• 4. Transfer the skillet to a preheated 400 degree oven for 20 to 30 minutes.
• 5. Serve the meatballs with the sauce over top sprinkled with thyme

VENISON SALISBURY STEAK

Steps:

• Heat oil in a heavy skillet, over medium to medium-high heat. In a large bowl, stir together the crushed crackers, garlic powder, onion salt, salt and pepper. Beat the egg in a small bowl.
• Dip the venison cubes into the egg, then into the crumb mixture to coat. Fry in the hot oil until browned on all sides. Dissolve the bouillon cubes in the boiling water and pour into the pan. Add the onions and mushrooms. Lower heat, cover and cook until the meat is tender, about 15 minutes - add more water as needed. Dissolve cornstarch in cold water, and stir into the sauce. Bring to a boil and cook until thickened.