Salisbury Venison Steaks
Savory Salisbury Venison Steaks feature flavorful ground venison and pork patties topped with mushrooms and onions, baked in a rich gravy—perfect for hearty, comforting meals.
Ingredients
- 1 1/2 lb ground venison ⓘ
- 1/2 lb lean ground pork ⓘ
- 1 egg ⓘ
- 1/2 cup plain bread crumbs ⓘ
- 1/2 cup finely chopped onion ⓘ
- 2 tablespoons dried parsley ⓘ
- 2 teaspoons salt ⓘ
- 1 teaspoon garlic powder ⓘ
- 1/2 teaspoon pepper ⓘ
- flour ⓘ
- 1/3 cup oil ⓘ
- 1 large onion sliced into rings ⓘ
- 2 (4 1/2 oz) jars sliced mushrooms drained ⓘ
Instructions
- In a large bowl, combine ground venison, ground pork, beaten egg, bread crumbs, chopped onion, dried parsley, salt, garlic powder, and pepper.
- Mix well and shape into 10 patties.
- Thoroughly coat each patty with flour.
- Heat 1/3 cup oil in a skillet over medium heat.
- Add patties and brown on both sides.
- Transfer patties to a greased roasting pan.
- Place sliced onion rings and drained mushrooms over the meat.
- Add the remaining tablespoon of oil to the drippings in the skillet.
- Stir in 2 tablespoons flour and cook over medium heat until the flour begins to brown.
- Gradually stir in beef broth and cook until slightly thickened, stirring constantly.
- Pour gravy over the steaks.
- Cover and bake in a preheated oven at 350°F for one hour.
Tips & Substitutions
For a flavor boost, consider adding Worcestershire sauce to the meat mixture. If you can't find ground venison, ground beef can be a suitable substitute. For a gluten-free option, use gluten-free bread crumbs and flour. Remember, don't overcrowd the skillet while browning the patties to ensure they cook evenly.
Serving Suggestions
Serve Salisbury venison steaks with creamy mashed potatoes or steamed green beans for a hearty meal. A side salad dressed with a light vinaigrette can add a refreshing contrast. For an extra touch, consider pairing with Easy Beef Tips In Mushroom Sauce for a delightful combination of flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the steaks in a baking dish with a splash of beef broth and cover with foil. Reheat in a preheated oven at 350°F until heated through, about 20-25 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Salisbury Venison Steaks contains roughly 441 calories, with 13g protein, 75g carbohydrates, and 11g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1062mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this recipe?
Yes, you can use ground beef or turkey as alternatives to venison. Just keep in mind that the flavor and texture will vary slightly. Ground pork adds moisture and flavor, so it's best to include it regardless of the primary meat used.
How can I make the gravy thicker?
If you prefer a thicker gravy, you can increase the amount of flour used in the roux. Additionally, allow the gravy to simmer longer after adding the broth, stirring until it reaches your desired consistency.
Can I prepare the patties in advance?
Absolutely! You can make the patties ahead of time and store them in the refrigerator for up to 24 hours before cooking. Alternatively, freeze the uncooked patties for up to 3 months, and cook them directly from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).