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Venison salisbury steak on a bed of mashed potatoes.
5 from 1 vote

Venison Salisbury Steak

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: American
Keyword: ground venison recipes, Salisbury steak recipe, venison recipes, venison salisbury steak
Servings: 6 steaks
Calories: 375kcal
Author: Laura Ascher

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
US Customary - Metric

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.

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.