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Venison Salisbury Steak

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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.

This post and recipe card updated January 2, 2021
overhead shot of finished Salisbury steak over mashed potatoes in a white bowl

Up until five years ago, you couldn’t pay me to eat game meat. Once I did take the plunge, I did it very slowly. I began with bison burgers at one of our favorite restaurants in town and stuck with that for a couple of years.

When I finally bought venison at the store, my first recipe was Venison Cheeseburgers with Jalapeno and Guacamole.

Now I keep venison in the freezer at all times. It’s perfect for my Venison Stuffing Balls during the holidays, a comforting bowl of Venison Lasagna Soup in the winter, and my Venison Cheesesteak Sloppy Joes when I’m feeling indulgent.

Sometimes I have trouble with inspiration for new venison recipes. The other day I was on Pinterest, and came across Salisbury steak. Since I’d never made it before, I added my own twist with Venison Salisbury Steak

WHY THIS RECIPE WORKS
  • You can make the raw patties ahead and freeze them
  • The homemade gravy is easy to make, and adds incredible richness and flavor
  • You can do a combination of venison and ground beef, or even all beef
Venison Salisbury Steak is a delicious twist on the traditional, comfort food classic. The easy, homemade beef gravy is the star of the show, so make sure to serve with creamy mashed potatoes to soak up every drop #venison #mushrooms #onions #gamemeat #deermeat #venison #salisburysteak #homemadegravy #beefgravy #comfortfood #meatandpotatoes #karylskulinarykrusade
INGREDIENT TIPS FOR VENISON SALISBURY STEAK PATTIES

Venison is definitely an acquired taste, as it has a very gamey flavor. That was one of my biggest hesitations with even trying it.

Venison is leaner and lower in calories than beef. I’m still a die-hard steak girl, and will never give it up. Now, I’m just glad I have venison as a great option.

Fact: venison needs help with both moisture and seasoning. So don’t skimp on either part, especially if you’re new to game meat.

For the patties, I add minced onion and garlic, Spicy Brown Mustard, Tomato Paste, Worcestershire Sauce, and fresh parsley. Plus salt, pepper, onion powder, and garlic powder.

Panko Bread Crumbs act as a binder to help keep the patties together. There’s no egg, so just press the patties together well with your hands.

Don’t over mix, or the patties will be dense. I combine the mixture with my hands and then form the patties and let them rest for about 15 minutes.

HOMEMADE GRAVY FOR VENISON SALISBURY STEAK

The gravy is easy to make, but it does take a little practice and patience to get the right consistency.

Yellow onion and baby portobello mushrooms are the base of the sauce. You can certainly substitute white button mushrooms. Fresh thyme adds a wonderful earthy flavor.

I use store-bought low sodium Beef Stock, and all-purpose flour to thicken the sauce. A little bit of butter adds another layer of richness. I use real butter, and a little goes a long way.

close up shot of Salisbury steak patties in a black skillet
STEP BY STEP INSTRUCTIONS

In a large bowl, combine venison, minced onion and garlic, Worcesteshire sauce, tomato paste, mustard, Panko, parsley, salt, pepper, onion powder and garlic powder.

Fold the mixture together with your hands until it’s just combined. Divide the mixture into equal parts and form into patties with your hands. Set aside for 15 minutes to rest.

Overhead process shot: venison patties on a white plate

In a large skillet, heat the oil over medium heat. Add the patties and cook 2-3 minutes per side.

Overhead process shot: venison patties cooking in a black skillet

Remove patties, set aside and cover to keep warm.

Add a little more oil to the skillet. Add onion and cook over medium heat for 5 minutes, until golden. Next, add mushrooms and cook for 3 minutes, until soft.

Add fresh thyme, garlic powder, and flour. Stir together and cook for 1 minute.

Overhead process shot: onions, mushrooms and flour in a black skillet

Add beef stock, scraping the bottom of the skillet to remove the brown bits. Add Worcestershire sauce and bring the mixture to a low boil.

As gravy begins to thicken, turn the heat down to medium-low and stir in the butter. Season with salt and pepper to taste (I add about 1/2 teaspoon of each)

Overhead process shot: mushroom onion gravy in a black skillet

Return the patties to the skillet. Spoon the sauce over the patties and cook over medium-low for another 5 minutes.

Overhead process shot: Salisbury Steak patties and sauce cooking in a black skillet

Garnish with fresh parsley and serve.

close up overhead shot of finished Salisbury steak over mashed potatoes in a white bowl
FREQUENTLY ASKED QUESTIONS

What’s the best way to serve Venison Salisbury Steak? I like it with creamy mashed potatoes. But you could also do egg noodles or even a root vegetable mash.

Can you make Venison Salisbury Steak ahead? You can make the patties ahead, but I recommend making the sauce and cooking the patties just before serving.

Can you freeze the patties? Absolutely. Form the patties, place them in a single layer in a freezer-safe bag, and then into the freezer for up to 3 months. Then thaw the patties in the fridge.

What if I’m not fully sold on venison? Do a 50/50 mixture of venison and ground beef. Of course, you could do all ground beef.

What about leftovers? Store the Venison Salisbury Steak in an airtight container in the fridge for up to one week.

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Venison Salisbury Steak - Karyl's Kulinary Krusade

Venison Salisbury Steak

Yield: 8 steak patties
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

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.

Ingredients

PATTIES

GRAVY

Instructions

  1. 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.
  2. Use your hands to combine the until it just comes together. Do not over-mix, or the patties will become dense.
  3. Divide the mixture into 8 portions and make patties about 1/2 inch thick. Set the patties aside to rest for about 15 minutes
  4. In a large heavy-bottomed skillet heat oil to medium. Add the venison patties and cook for 3 minutes per side.
  5. Remove the patties from the skillet and set aside. Cover the patties to keep warm
  6. 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.
  7. 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.
  8. 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.
  9. Return the patties to gravy. Spoon the gravy over patties and cook for 5 minutes
  10. Garnish with parsley. Serve with mashed potatoes, egg noodles, or root mashed vegetables

Notes

Fact: venison needs help with both moisture and seasoning. So don’t skimp on either part, especially if you’re new to game meat.

Panko Bread Crumbs act as a binder to help keep the patties together. There’s no egg, so just press the patties together well with your hands.

I use store-bought beef stock, but if you have homemade definitely use it. I also use real butter because it has great flavor. And a little goes a long way

FREQUENTLY ASKED QUESTIONS

Where can I find venison? I find it at Sprouts Farmer's Market, or a similar specialty store. You'll find it with the other frozen meat.

What’s the best way to serve Venison Salisbury Steak? I like it with creamy mashed potatoes. But you could also do egg noodles or even a root vegetable mash.

Can you make Venison Salisbury Steak ahead? You can make the patties ahead, but I recommend making the sauce and cooking the patties just before serving.

Can you freeze the patties? Absolutely. Form the patties, place them in a single layer in a freezer-safe bag, and then into the freezer for up to 3 months. Then thaw the patties in the fridge.

What if I’m not fully sold on venison? Do a 50/50 mixture of venison and ground beef. Of course, you could do all ground beef.

What about leftovers? Store the Venison Salisbury Steak in an airtight container in the fridge for up to one week.

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 379Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 119mgSodium: 1213mgCarbohydrates: 19gFiber: 3gSugar: 5gProtein: 37g

Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc

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