While Salisbury steak is not technically a steak, it sure is delicious. This wild game version of the American classic is a dinner the entire family will love. This Salisbury recipe involves making seasoned venison patties and then crafting a delicious mushroom gravy to pour over top. The beauty of this recipe is that it’s made with mostly pantry staples, which makes it easy to put together on a busy night. Salisbury steak is best served with mashed potatoes and if you ask me, there is no other option.

Steak Ingredients

1 pound ground venison

1/2 medium onion, finely diced or minced

1/4 cup Italian seasoned panko breadcrumbs

1 large egg, beaten

2 teaspoons ketchup

1 teaspoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon extra-virgin olive oil

 

Mushroom Gravy Ingredients

1 tablespoon olive oil

1/2 medium onion, diced

5 ounces baby bella mushrooms, sliced

1 teaspoon minced garlic

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

3 cups stock (Venison or Beef)

1 teaspoon Worcestershire sauce

1 teaspoon Dijon Mustard

Salt and Black Pepper, to taste

Chopped fresh parsley, for garnish

Mashed Potatoes, for serving

Recipe Directions

1. Add ground venison, diced onion, panko, egg, ketchup, Dijon mustard, oregano, garlic powder, onion, powder, paprika, salt and black pepper into a large bowl. Use your hands to mix well for a couple of minutes until the mixture becomes a bit “pasty” which will ensure your patties hold together well.
2. Divide into 5 equal portions and pat into oval patties around 3/4″ thick
3. Heat 1 tablespoon of olive oil over medium high heat. Add in Salisbury steak patties and brown for about 1 minute per side. Remove from the pan onto a plate.
4. In the same pan, add remaining 1 tablespoon of olive oil. Then add in sliced mushrooms and onions. Cook for 5 minutes.
5. Add in garlic and cook until fragrant, about 30 seconds.
6. Add in butter and allow to melt. Once melted, sprinkle flour over the onions and mushrooms and cook, stirring constantly for 30 seconds.
7. Gradually add in stock, stirring constantly, to avoid clumping. Scrape up and brown bits from the bottom as you stir. Once all of the stock has been added, add in Worcestershire sauce and Dijon mustard. Mix well then taste the gravy. Add any salt or black pepper to taste.
8. Add back in the venison steaks. Cook for 10 minutes or until the gravy thickens.
9. Serve salisbury steaks topped with the mushroom gravy – over mashed potato is ideal! Garnish with fresh parsley