Venison Salisbury Steak

11
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"This is a recipe I came up with by accident one day while using things I had in my kitchen!"

Ingredients

40 m {{adjustedServings}} servings 884 cals
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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:
  • 143 mg
  • 48%
  • Sodium:
  • 1668 mg
  • 67%

Based on a 2,000 calorie diet

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Directions

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  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

11
  1. 15 Ratings

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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 ...

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 adde...

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 wo...