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Venison Salisbury Steak

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

Rating: This weblink has been rated 12 times with an average star rating of 4.2 Read Reviews (8)

Rate/Review | 507 people have saved this

Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/4 cup oil
  • 1 pound venison, cut into cubes
  • 1 (16 ounce) package buttery round crackers, crushed fine
  • 1/4 teaspoon garlic powder, or to taste
  • onion salt, or to taste
  • salt and pepper to taste
  • 2 cubes beef bouillon
  • 1 cup boiling water
  • 1 egg
  • 1 medium onion, sliced
  • 1 (4.5 ounce) can sliced mushrooms
  • 1 tablespoon cornstarch
  • 1/4 cup cold water

Directions

  1. 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.
  2. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 884 | Total Fat: 49.2g | Cholesterol: 149mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by John 
deer was from indiana...egg was from the neighbor...Borrowed everything...but i ate it all! it... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
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

 
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