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Venison Salisbury Steak

Venison Salisbury Steak

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
RUTH THOMAS

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 884 kcal
  • 44%
  • Fat:
  • 49.2 g
  • 76%
  • Carbs:
  • 72.6g
  • 23%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 1668 mg
  • 67%

Based on a 2,000 calorie diet

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.
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Reviews

STRABERIWINE
13

STRABERIWINE

3/9/2005

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!

Don
9

Don

12/12/2006

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!

domesticdiva
9

domesticdiva

12/15/2005

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.

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