Salisbury steak is a favorite to many, but why don’t you try a recipe that uses your venison rather than beef? Here’s how:
||4 to 6 servings
- 1 1/2 pounds venison, ground
- 1/2 cup breadcrumbs
- 2 teaspoons dry mustard
- 1 beef bouillon cube, crushed
- 2 tablespoons ketchup
- 8 dashes Worcestershire sauce
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, thinly sliced or diced
- 1 cup mushrooms, sliced or diced
- 2 cups beef broth
- 1 teaspoon cornstarch
- In a medium-sized bowl, add the ground venison, breadcrumbs, dry mustard, beef bouillon cube, 1 tablespoon of ketchup, and 4 dashes of Worcestershire sauce. Mix it either by hand or with a mixer until the ingredients are well combined.
- Using your hands, form 4 to 6 oval-shaped patties and set them aside on a plate. Sprinkle each side of the patty with salt and pepper.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium-high heat. Fry the patties on both sides until there is no pink in the middle. Set them aside and remove any excess grease from the pan.
- Add the other tablespoon of butter and tablespoon of olive oil to the pan, then add the onions and mushrooms. Cook over medium heat until the onions are slightly soft.
- Add the beef broth, 1 tablespoon of ketchup, and 4 more dashes of Worcestershire sauce. Bring to a boil then combine the cornstarch with a little bit of the broth and add it back into the gravy. Stir and cook to reduce.
- Sprinkle in salt and pepper to taste. Put the patties into the gravy and reheat for a couple of minutes, then serve.