Best Venison Salisbury Steak Recipes
VENISON SALISBURY STEAK
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
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
This is a recipe I came up with by accident one day while using things I had in my kitchen!
Provided by RUTH THOMAS
Categories Trusted Brands: Recipes and Tips Eating Well
Time 40m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 883.6 calories, Carbohydrate 72.6 g, Cholesterol 143 mg, Fat 49.2 g, Fiber 3.5 g, Protein 35.6 g, SaturatedFat 9.8 g, Sodium 1668.5 mg, Sugar 8.9 g
VENISON SALISBURY STEAK MEATBALLS
This is really good. You can just use ground beef if you want. You could also just make patties too. It is great served with hot noodles or mashed potatoes.
Provided by barbara lentz
Categories Wild Game
Time 55m
Number Of Ingredients 12
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
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