Salisbury Deer Steak Recipes

VENISON SALISBURY STEAK

Steps:

• In a large bowl, add venison, minced onion and garlic, Panko bread crumbs, tomato paste, Worcestershire sauce, mustard, onion powder, garlic powder, pepper, salt, and parsley.
• Use your hands to combine the until it just comes together. Do not over-mix, or the patties will become dense.
• Divide the mixture into 8 portions and make patties about 1/2 inch thick. Set the patties aside to rest for about 15 minutes
• In a large heavy-bottomed skillet heat oil to medium. Add the venison patties and cook for 3 minutes per side.
• Remove the patties from the skillet and set aside. Cover the patties to keep warm
• Add a little bit more oil, if needed. Add onions to the skillet and cook over medium heat for about 5 minutes, until translucent. Add mushrooms and continue to cook for 3 minutes, until softened.
• Stir in the fresh thyme, garlic powder, and flour, and cook for 1 minute. Add the beef stock, scraping the bottom of the skillet to remove the brown bits. Add the Worcestershire sauce, and bring the mixture to a low boil.
• When the gravy begins to thicken, turn the heat down, and add the butter. Stir well until butter melts into the gravy. Season with salt and pepper to taste. I add about 1/2 teaspoon of each.
• Return the patties to gravy. Spoon the gravy over patties and cook for 5 minutes
• Garnish with parsley. Serve with mashed potatoes, egg noodles, or root mashed vegetables

SALISBURY STEAK DELUXE

Steps:

• In a small bowl, combine the soup, mustard, Worcestershire sauce and horseradish. Set aside. In another bowl, lightly beat the egg. Add the bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Crumble beef over mixture and mix well. Shape into six patties. , In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat until meat is no longer pink and a thermometer reads 160°, 10-15 minutes. Remove patties to a serving platter; serve sauce with meat. Sprinkle with parsley.

VENISON SALISBURY STEAK

Steps:

• Mix ground venison, onion soup mix, the egg and one tablespoon Worcestershire sauce in a bowl.
• Drain sliced mushrooms putting juice in the meat mixture.
• Mix sliced mushrooms, both cans of Cream of Mushroom soup, the beef bullion and remaining Worcestershire sauce in separate bowl.
• Heat skillet over medium heat.
• Make small patties with meat mixtures. About half the mixture will fit in the skillet at once.
• Brown both sides of the patties, about five minutes per side.
• Once the first set is browned remove to a platter.
• Repeat the browning process with the other half of patties.
• When second set of patties are browned place them on the platter.
• De glaze the pan with the beer and pour into the the soup mixture.
• Place half the patties in the skillet and pour half the gravy mixture. Place the second set of patties on top and pour over the remaining gravy.
• Cover and simmer for 10-15 minutes.
• Enjoy over mashed potatoes or egg noodles.

SALISBURY DEER STEAK

Steps:

• For the patties.
• mix meat, onions and 1/2 of the french onion soup.
• add the salt and oats until mixed well. It will be kind of sloppy not dry like a meat loaf.
• using a 1/4 cup measuring cup scoop out portions and form into patties.
• bake on a foil lined pan for 30 min at 350 degrees or until done in middle.
• For the gravy.
• drop bouillon cube in boiling water until disolved.
• in a separate bowl, mix the cornstarch and cold water together.
• add the rest of the french onion soup to the boiling broth and wisk.
• wisk in the cornstarch vigorously until it begins to thicken.
• pour over the steak patties when done.
• for make ahead I usually freeze the gravy in ice cube trays and add to frozen dish.