Venison Salisbury Steak Recipe -
  • READY IN 40 mins

Venison Salisbury Steak

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2005

I made a couple of changes (used seasoned bread crumbs instead of crackers and didn't use cornstarch at all), but this recipe was wonderful! I don't much care for the 'gamey' taste of deer, but have a freezer full of it to cook. This took out the gamey taste and was just great! I will definitely cook this again!

Most Helpful Critical Review
Jul 16, 2008

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


16 Ratings

Dec 12, 2006

This recipe was loved by my whole family - even my wife who does not like the gamey taste. I did customize this recipe a bit though. 1. marinate in apple juice over night, turn once. 2. I added 1 sm.can diced tomatoes. 3. 1 can mushroom soup Be carefull when you place venison cubes into frying skillet, that there is room to turn them to brown, otherwise the breading will fall off. Will make this again!

Dec 15, 2005

This was an excellent recipe, my family wouldn't quit raving about it. I used Elk, instead of venison, which my dad hunts every year. He, my step-mom, and husband all loved this dish. It's worth the effort that goes into it.

Sep 08, 2011

I have not tried this recipe.. but to be fair I rated it 5 because it sounds delish! I did want to comment to those that find venison (or elk) meat gamey. I have been eating wild meat for years. My grandma taught me a trick she's used for years. She will either soak the meat overnight (or all day) in either milk or salted water. I use the salted water. The salt helps pull the blood out of the meat, and in turn eliminates most of the gamey taste. As the day goes on, empty the water, rinse, and add the more salted water. The milk works well too, but milk is a little expensive and it seems like such a waste! Best of luck using these techiniques!

Apr 05, 2010

I rated this 5 stars because for the type of dish it is, it's really good. I made a couple of changes. I didn't have any crackers so I used whole wheat bread crumbs. I also used fresh mushrooms, which I think make it much better than canned mushrooms. The gravy was just the right consistancy. We served it with potatoes and sauteed beans. My hubby doesn't like venison, but we have a farm and let people hunt so they give us venison. He liked it fixed this way.

Mar 31, 2009

deer was from indiana...egg was from the neighbor...Borrowed everything...but i ate it all! it was delicious!

Aug 29, 2002

I liked the idea of coating the venison first -- tasted so good and was a hit with my husband! I usually just shake the meat in flour before cooking, but this was different. Thanks.


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  • Calories
  • 884 kcal
  • 44%
  • Carbohydrates
  • 72.6 g
  • 23%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 49.2 g
  • 76%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 35.6 g
  • 71%
  • Sodium
  • 1668 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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