This 4-Step salisbury steak recipe is as easy as it is delicious! All you need is a large cast iron skillet, ground venison and a few simple ingredients that you probably already have in your pantry!
3 lbs ground venison
½ tsp pepper
½ tsp salt
½ tsp onion powder
1 tsp Cavender’s
5 Tbsp olive oil, combined
3 Tbsp flour
1 15 oz can beef broth
In a large bowl, mix ground venison, pepper, salt, onion powder and Cavender’s until combined.
Section into eight pieces of equal size and make into 8 round patties.
In a large cast iron skillet, heat 3 Tbsp olive oil on medium heat. Fit as many patties as possible into the skillet until they’re nicely browned, then flip. (I got 5 the first go-round, then added the other 3 after the other patties were browned.)
Once patties are browned, remove from skillet, even if they’re not completely cooked through. They’ll finish cooking in a minute. Finish cooking any remaining patties until browned and then remove them from heat.
Add 3 Tbsp of flour to the skillet and blend it into the pan drippings with a fork. Depending on how dry your meat cooked, you may want to add an additional 1-2 Tbsp of olive oil to the pan. Stir the brown gravy roux for about 5 minutes, allowing it to brown a little.
Slowly stir in the can of beef broth a little at a time and mash up the clumps with a fork. Stir it all up and bring to a boil.
Once the gravy is boiling, add the venison patties back to the skillet. (Due to cooking shrinkage, all 8 of your patties should probably now fit into the pan at once.) Leave the skillet uncovered. Reduce the heat to low to allow the gravy to simmer, and continue to cook for 20 minutes. Turn the patties once halfway through cooking.
By Andrea Haas
Andrea Haas is a Pro-Staffer from Missouri who enjoys hunting deer, turkeys, and upland birds. She is also the founder of the Huntress View, an organization formed to help strengthen the ever growing community of women hunters.