Savory Venison Salisbury Steaks with Mushroom Gravy
This delicious Savory Venison Salisbury Steak recipe takes a beloved classic to new heights by incorporating the rich flavors of ground venison. Inspired by a night of culinary experimentation, this dish delivers a hearty meal that's great for family dinners or special occasions. Each succulent steak is enveloped in a creamy, savory mushroom gravy that perfectly complements creamy mashed potatoes or satisfying egg noodles. Enjoy the bold tastes and cozy aromas that make this dish a comforting favorite!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Ground Venison
2 lbs (raw)
Onion Soup Mix
1 (1 1/4 ounce) envelope (dry mix)
Worcestershire Sauce
2 tablespoons, divided (liquid)
Egg
1 (beaten)
Cream of Mushroom Soup
2 (10 1/2 ounce) cans (canned)
Sliced Mushrooms
1 (4 ounce) can (drained and sliced)
Beef Bouillon Granules
1/2 teaspoon (granulated)
Dark Beer
1/2 cup (liquid)
Instructions
1
In a mixing bowl, combine the ground venison, onion soup mix, one tablespoon of Worcestershire sauce, and the egg. Mix until well combined.
2
Drain the sliced mushrooms, reserving the juice, and add the juice to the meat mixture; gently fold in the sliced mushrooms.
3
In a separate bowl, stir together both cans of cream of mushroom soup, beef bouillon granules, and the remaining tablespoon of Worcestershire sauce.
4
Heat a skillet over medium heat and lightly grease it if necessary.
5
Form the venison mixture into patties approximately 1/2-inch thick. Add half of the patties to the skillet and cook for about 5 minutes on each side or until browned.
6
Once the first batch is browned, remove them from the skillet and place them on a platter. Repeat with the remaining patties.
7
After browning all the patties, pour the dark beer into the skillet to deglaze the pan, scraping up any delicious browned bits from the bottom.
8
Combine the deglazed beer with the mushroom soup mixture, blending well.
9
Place half of the browned patties back into the skillet, followed by half of the mushroom gravy mixture. Then, layer the remaining patties on top and pour over the remaining gravy.
10
Cover the skillet and simmer for 10-15 minutes on low heat, allowing the flavors to meld and the patties to heat through.
11
Serve warm over a bed of creamy mashed potatoes or egg noodles, and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Salisbury steak recipe?
The main protein used in this recipe is 2 pounds of ground venison.
How is the meat mixture seasoned?
The meat is seasoned with one envelope of dry onion soup mix and one tablespoon of Worcestershire sauce.
What should I do with the juice from the canned mushrooms?
The juice from the canned mushrooms should be reserved and added to the ground venison meat mixture.
How many cans of soup are needed for the gravy?
You will need two 10.5-ounce cans of cream of mushroom soup to make the gravy.
What is the purpose of the egg in the recipe?
One beaten egg is used as a binder to help the venison patties hold their shape during cooking.
How thick should the venison patties be formed?
The venison mixture should be formed into patties that are approximately 1/2-inch thick.
How long should I cook the patties in the skillet?
Cook the patties for about 5 minutes on each side or until they are well browned.
What ingredient is used to deglaze the skillet?
One-half cup of dark beer is used to deglaze the pan and pick up the browned bits after cooking the patties.
How long should the steaks simmer in the gravy?
The steaks should simmer in the gravy for 10 to 15 minutes on low heat.
What are the recommended side dishes for this meal?
This dish is best served over a bed of creamy mashed potatoes or satisfying egg noodles.
Can I use fresh mushrooms instead of canned?
Yes, though you would need to sauté them separately and you would lack the mushroom juice called for in the meat mixture.
Is beef bouillon used in this recipe?
Yes, 1/2 teaspoon of beef bouillon granules is stirred into the mushroom soup mixture for extra flavor.
How much Worcestershire sauce is used in total?
A total of two tablespoons is used: one in the meat mixture and one in the soup mixture.
What type of heat should I use for simmering?
The dish should be simmered on low heat to allow the flavors to meld without burning the sauce.
Should I brown all the patties at once?
It is recommended to cook them in batches, browning half the patties first and then the remaining half.
How many ingredients are in this Savory Venison Salisbury Steak recipe?
There are 8 main ingredients used in this recipe.
What is the preparation style for the venison?
The venison is prepared raw as ground meat and then formed into patties.
Is this recipe considered a family-friendly meal?
Yes, it is described as a comforting, family-friendly dish great for dinners or special occasions.
Does this recipe include any tags for easy searching?
Yes, tags include venison, salisbury steak, mushroom gravy, comfort food, and wild game.
What is the first step in the instructions?
The first step is to combine ground venison, onion soup mix, Worcestershire sauce, and egg in a mixing bowl.
How do you combine the patties and gravy in the skillet?
Layer half the patties, then half the gravy, followed by the remaining patties and the remaining gravy.
What type of beer is recommended for this recipe?
A dark beer is recommended to provide a rich flavor profile for the gravy.
What size of onion soup mix envelope should I buy?
You should use a 1 1/4 ounce envelope of onion soup mix.
Is the skillet covered during the final cooking stage?
Yes, the skillet should be covered while simmering for the final 10-15 minutes.
Can I substitute ground beef for ground venison?
While this recipe is optimized for venison, ground beef can be used as a substitute if venison is unavailable.
What is the benefit of adding beer to the pan?
It deglazes the pan, incorporating the flavorful browned bits (fond) from the meat into the gravy.
What provides the mushroom flavor in the gravy?
The flavor comes from both the canned cream of mushroom soup and the added sliced mushrooms.
Do I need to add extra salt to the meat?
Generally no, as the onion soup mix and beef bouillon provide significant sodium.
Should the egg be beaten before adding to the meat?
Yes, the egg should be beaten before being mixed with the ground venison.
Is this a complex recipe for beginners?
No, it is tagged as an easy recipe suitable for most home cooks.