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Venison Salisbury Steak

SUBMITTED BY: RUTH THOMAS

"This is a recipe I came up with by accident one day while using things I had in my kitchen!"

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USMETRIC

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.

Reviewed on Mar. 9, 2005 by STRABERIWINE

I made a couple of changes (used seasoned bread crumbs instead of crackers and didn't use... MORE

Reviewed on Jul. 16, 2008 by Aliesha L.

Good flavor but kind of a mushy dish. Mine came out a little oily but meat tasted good. MORE

Reviewed on Dec. 12, 2006 by Don

This recipe was loved by my whole family - even my wife who does not like the gamey taste. I... MORE

Reviewed on Dec. 15, 2005 by jellymom

This was an excellent recipe, my family wouldn't quit raving about it. I used Elk, instead of... MORE

Reviewed on Aug. 29, 2002 by Wyoming Carol

I liked the idea of coating the venison first -- tasted so good and was a hit with my husband!... MORE

Reviewed on Aug. 29, 2002 by AN0831

My husband is not a huge fan of venison, but he loved this. It stays moist, and melts in your... MORE

Reviewed on Aug. 29, 2002 by JONCIN

I made this for husband and he thought it wasn't bad. I used fresh mushrooms instead of... MORE