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Enjoy a creamy and delicious comfort meal made with fresh wild game! This venison Salisbury steak is an easy 30-minute meal that satisfies every time. It’s savory, rich, and flavorful — it just might become your new family favorite.
Whenever we get our venison processed after hunting season, I always get plenty of ground venison. It’s widely useful in a variety of my favorite meals, and it’s easy to cook with!
When we’ve run out of venison steaks to enjoy, Salisbury steak has its time to shine. This simple meal is incredibly comforting and is always a hit with my family.
I have made plenty of beef Salisbury steak, and we all love it, but I think I might like it with venison even more!
It’s a lot like a homemade venison burger, but it’s smothered in a creamy, savory gravy with fried onions.
The fresh, rich flavor of the venison perfectly complements the gravy, and the homemade patties are deliciously moist and juicy.
I always serve it with a big scoop of homemade mashed potatoes. It’s one of my all-time favorite meals!
Table of Contents
Why You’ll Love This Recipe
- Easy meal: Making homemade Salisbury steak is incredibly fast and easy! You can have dinner on the table in around 30 minutes. It’s a great meal for busy weeknights.
- Creamy and comforting: Venison Salisbury steak smothered in a rich and savory gravy is such a comforting meal. And with a generous helping of mashed potatoes? There’s nothing better!
- From-scratch deliciousness: You may think of TV dinners when you think of Salisbury steak. Let me tell you, homemade Salisbury steak with fresh venison is out of this world better than anything from a package! You are going to love this simple, wholesome meal.
Ingredients
- Ground venison: This recipe is a great way to use ground venison (along with my many other ground venison recipes)! Using venison instead of beef adds a unique flavor that tastes incredible with the homemade gravy.
- Breadcrumbs and egg: Much like homemade meatballs, adding breadcrumbs and egg to the Salisbury steak helps the meat bind together and improves the overall texture.
- Worcestershire sauce: Don’t skip this! It’s a small addition that makes a world of difference in the depth of flavor.
- Heavy cream: Gives the gravy just a touch of creaminess that makes the other flavors pop.
Find the full list of ingredients and measurements in the recipe card below!
How to Make Venison Salisbury Steak
Step 1. In a large bowl, combine the ground venison, Worcestershire sauce, ketchup, brown sugar, egg, breadcrumbs, ground mustard, salt, and pepper. Mix until everything is well incorporated.
Step 2. Divide the mixture into 6 portions and shape into oval patties about 1 inch thick.
Step 3. Heat oil in a skillet over medium heat. Add the patties and sear on both sides, about 5 minutes per side, or until cooked through. Remove from the skillet and set aside.
Step 4. In the same skillet, add 1 tablespoon of butter along with the onion. Cook until the onion is softened.
Step 5. Add the remaining butter and let it melt, then stir in the flour. Pour in the broth and simmer over medium-low heat until the mixture thickens slightly.
Step 6. Stir in the cream, Worcestershire sauce, and Dijon mustard.
Step 7. Add the patties back into the skillet and continue to simmer until everything is heated through.
Step 8. Spoon the gravy over the patties and serve.
Tips + Notes
- If you prefer using a thermometer for your meat, you’ll want to aim for an internal temperature of 160°F.
- Be careful not to overwork your meat when mixing it up in step 1. You want to get everything incorporated with as little mixing as possible to prevent the meat from getting tough or rubbery.
- Feel free to add some mushrooms to the gravy if you’d like! Just slice and sauté them with the onions in step 4.
Frequently Asked Questions
Absolutely! You can use classic ground beef or another wild game, like ground elk or moose. If you make your Salisbury steaks out of beef, I recommend draining the excess grease or cutting back on the butter before making the gravy.
I usually opt for mashed potatoes. If you’d rather a different side, you could serve it with homemade French fries, rice pilaf, fresh milled dinner rolls, or cheesy bacon butternut squash! A vegetable side is also good; try steamed broccoli, boiled asparagus, or some green beans.
Leftover Salisbury steak can be kept in the fridge for 3-5 days. Reheat it in the microwave and enjoy! You can also freeze it for long-term storage. Once everything is cool, pack it into an airtight container and freeze. Thaw the dish in the refrigerator overnight before reheating.
Related Recipes
- Venison Cube Steak
- Smothered Round Steak and Gravy
- Marinated Venison Backstrap
- Garlic Butter Venison Sirloin
- Crispy Chicken Fried Venison Steak
If you tried this Venison Salisbury Steak or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Venison Salisbury Steak
Equipment
Ingredients
- 1 1/2 lbs ground venison
- 1/8 cup Worcestershire sauce
- 1/8 cup ketchup
- 1 tablespoon brown sugar
- 1 egg
- 1/2 cup breadcrumbs
- 1 teaspoon ground mustard
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 tablespoon oil for cooking
For the Gravy
- 1 yellow onion chopped
- 3 tablespoons butter divided
- 2 tablespoons all purpose flour
- 1/2 teaspoon sea salt
- 1 1/2 cup chicken or beef broth
- 1/4 cup heavy whipping cream
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dijon mustard
Instructions
- In a large bowl, combine the ground venison, Worcestershire sauce, ketchup, brown sugar, egg, breadcrumbs, ground mustard, salt, and pepper. Mix until everything is well incorporated.
- Divide the mixture into 6 portions and shape into oval patties about 1 inch thick.
- Heat oil in a skillet over medium heat. Add the patties and sear on both sides, about 5 minutes per side, or until cooked through. Remove from the skillet and set aside.
- In the same skillet, add 1 tablespoon of butter along with the onion. Cook until the onion is softened.
- Add the remaining butter and let it melt, then stir in the flour. Pour in the broth and simmer over medium-low heat until the mixture thickens slightly.
- Stir in the cream, Worcestershire sauce, and Dijon mustard.
- Add the patties back into the skillet and continue to simmer until everything is heated through.
- Spoon the gravy over the patties and serve.
Video
Notes
- If you prefer using a thermometer for your meat, you’ll want to aim for an internal temperature of 160°F.
- Be careful not to overwork your meat when mixing it up in step 1. You want to get everything incorporated with as little mixing as possible to prevent the meat from getting tough or rubbery.
- Feel free to add some mushrooms to the gravy if you’d like! Just slice and sauté them with the onions in step 4.
The ol poor man’s steak! I love it!
Thanks!