Venison Salisbury Steak Recipe
By angelamontana

Posted: June 9, 2021

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:

Cook Time

Prep time Cook time Ready in Yields
15 min 20 min 35 min 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
  • salt
  • pepper
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle in salt and pepper to taste. Put the patties into the gravy and reheat for a couple of minutes, then serve.
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