Homemade Salisbury Steak Recipe

Ground Venison Salisbury Steak Recipe

A classic Salisbury steak recipe using ground venison and a blend of spices, cooked in an instant pot with gravy topped with a rack of potatoes. A meal and side dish all in one pot, prepped in about 15 minutes, delicious and ready to eat when you get home from a long day at work! (You’ll love the smell of dinner welcoming you home!)

Multiple Cooking Methods

This recipe works well with ground venison, however ground beef also works well. This easy recipe is almost a dump and go instant pot recipe. My dump and go cheat is to meal prep the the night before, and use these silicone instant pot lids (Amazon affiliate link) to store in the refrigerator. Before I leave for work, I can set the inner pot inside the instant pot cooker, add some ice, add the meat, set the delay, and come home to comfort food already cooked for me.

Venison Salisbury Steak Ingredients

Meat Mixture:

  • Ground venison
  • Breadcrubs
  • Milk
  • Worcestershire
  • Garlic

Gravy:

  • Mushrooms
  • Onion
  • Beef broth
  • Tomato paste
  • Mustard (Dijon or spicy brown mustard)
  • Parsley
  • Thyme
  • Salt & Pepper
  • Corn starch

Venison Salisbury Steak Cooking Instructions

Instant Pot (15 minutes of prep, 45 minutes to pressurize, cook, and release)

  1. Prepare meat mixture by hand mixing ground venison, breadcrumbs, milk, Worcestershire sauce, and mince garlic (or use garlic powder).
  2. Shape into 6 venison patties and let deer meat mixture rest for a few minutes while dicing the mushrooms.
  3. In a separate bowl, whisk beef broth, tomato paste, mustard, parsley, thyme, paprika, salt, and pepper. Add mushrooms and onions, and pour into instant pot.
  4. Place 6 hamburger steaks in gravy, overlapping as needed to fit.
  5. If desired, place rack in instant pot to hold 4-6 potatoes to cook at the same time. Potatoes will be soft, and can be eaten as baked potatoes or easily smashed into mashed potatoes upon serving.
  6. Set and lock lid to sealing, and cook on high pressure for 15 minutes using the natural release method for at least 15 minutes.
  7. After cooked, remove Salisbury steaks (and optional potatoes) from instant pot.
  8. Whisk corn starch and water, then add to gravy to thicken (avoiding lumps). Sautee brown gravy to thicken if desired.
  9. Enjoy!

Instant Pot Meal Prep (prep the night before, dump and go in the morning)

  1. Prepare to make wild game meat mixture by defrosting ground venison, measure breadcrumbs, milk, Worcestershire sauce, and mince garlic (or measure garlic powder). Store wet and dry ingredients separately in mason jars. Ingredients will be ready to dump and mix in the morning, minimizing prep time.
  2. In instant pot bowl, whisk beef broth (or wild game stock), tomato paste, mustard, parsley, thyme, paprika, salt, and pepper. Place in freezer overnight to keep meat cold all day. (Or in the morning of cooking, you can dilute beef bullion cubes in 1/4 cup of water, mix seasoning, then add 3 1/2 cups of ice to keep meat cold all day.)
  3. Dice mushrooms and onion (or use onion powder). Store in the refrigerator overnight (these will go into the gravy in the morning).
  4. In the morning, add diced mushrooms and onions to the top of the frozen gravy.
  5. Hand mix ground deer meat with breadcrumbs, milk, worcestershire, and garlic.
  6. Shape meat mixture into 6 round patties and let venison meat mixture rest for a few minutes while dicing the mushrooms.
  7. Place 6 burgers on top of frozen gravy, overlapping as needed to fit.
  8. If desired, place rack in instant pot to hold 4-6 potatoes to cook at the same time. Potatoes will be soft, and can be eaten as baked potatoes or easily smashed into mashed potatoes upon serving.
  9. Set and lock lid to sealing, and set to cook on high pressure for 15 minutes using the natural release method for at least 15 minutes. Set your desired delay time.
  10. After cooked, remove Salisbury steaks (and optional potatoes) from instant pot.
  11. Whisk corn starch and water together, then add to gravy to thicken (avoiding lumps). Sautee brown gravy to thicken if desired.
  12. Enjoy!

Conventional Oven

  1. Preheat oven and prepare meat mixture by hand mixing ground venison, breadcrumbs, milk, Worcestershire sauce, and mince garlic (or use garlic powder).
  2. Shape into 6 meat patties and let meat mixture rest for a few minutes while dicing the mushrooms.
  3. In a separate bowl, whisk beef broth, tomato paste, mustard, parsley, thyme, paprika, salt, and pepper. Add mushrooms and onions, and pour into instant pot.
  4. Place 6 burgers in gravy, overlapping as needed to fit.
  5. If desired, place 4-6 potatoes to cook at the same time. Potatoes will be soft, and can be eaten as baked potatoes or easily smashed into mashed potatoes upon serving.
  6. Bake uncovered for 35-45 minutes, or until temperature reaches 165 degrees Farenheit.
  7. After cooked, remove Salisbury steaks from gravy.
  8. Whisk corn starch and water, then add to gravy to thicken (avoiding lumps). Sautee brown gravy to thicken if desired.
  9. Enjoy!

If you like this recipe, you may want to try:

Homemade Salisbury Steak Recipe

Ground Venison Salisbury Steak Recipe

A classic Salisbury steak recipe using ground venison and a blend of spices, cooked in an instant pot with gravy topped with a rack of potatoes. A meal and side dish all in one pot, prepped in about 15 minutes, delicious and ready to eat when you get home from a long day at work!
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine American
Servings 6 steaks

Equipment

  • 1 Instant Pot or roasting pan for conventional oven cooking

Ingredients
  

Ground Venison Steak Mixture

  • 2 lbs ground venison
  • ½ cup bread crumbs
  • ¼ cup milk
  • 4 tsp Worcestershire sauce
  • 2 cloves minced garlic or 1/2 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp salt and pepper (to taste)

Fresh Mushroom Gravy

  • 8 oz fresh mushrooms
  • 1 Tbsp minced onion or 1 tsp onion powder
  • 2 cups beef broth
  • 1 Tbsp tomato paste or 2 tsp tomato powder in 2 tsp water
  • 1 Tbsp Dijon or spicy brown mustard
  • 2 Tbsp fresh parsley or 2 tsp dried parsley
  • 1.5 tsp fresh thyme or 0.5 tsp dried thyme

Gravy Thickener

  • 2-3 Tbsp corn starch
  • 2-3 Tbsp water

Instructions
 

Instant Pot (15 minutes of prep, 45 minutes to pressurize, cook, and release)

  • Prepare meat mixture by hand mixing ground venison, breadcrumbs, milk, Worcestershire sauce, and mince garlic (or use garlic powder).
    2 lbs ground venison, ½ cup bread crumbs, ¼ cup milk, 4 tsp Worcestershire sauce, 2 cloves minced garlic
  • Shape into 6 venison patties and let the deer meat mixture rest for a few minutes while dicing the mushrooms.
  • In a separate bowl, whisk beef broth, tomato paste, mustard, parsley, thyme, paprika, salt, and pepper. Add mushrooms and onions, and pour into instant pot.
    ½ tsp salt and pepper (to taste), 8 oz fresh mushrooms, 1 Tbsp minced onion, 2 cups beef broth, 1 Tbsp tomato paste, 1 Tbsp Dijon or spicy brown mustard, 2 Tbsp fresh parsley, 1.5 tsp fresh thyme, ½ tsp paprika
  • Place 6 hamburger steaks in gravy, overlapping as needed to fit.
  • If desired, place rack in instant pot to hold 4-6 potatoes to cook at the same time. Potatoes will be soft, and can be eaten as baked potatoes or easily smashed into mashed potatoes upon serving.
  • Set and lock lid to sealing, and cook on high pressure for 15 minutes using the natural release method for at least 15 minutes.
  • After cooked, remove Salisbury steaks (and optional potatoes) from instant pot.
  • Whisk corn starch and water, then add to gravy to thicken (avoiding lumps). Sautee brown gravy to thicken if desired.
    2-3 Tbsp corn starch, 2-3 Tbsp water
  • Enjoy!

Instant Pot Meal Prep (prep the night before, dump and go in the morning)

  • Prepare to make wild game meat mixture by defrosting ground venison, measure breadcrumbs, milk, Worcestershire sauce, and mince garlic (or measure garlic powder). Store wet and dry ingredients separately in mason jars. Ingredients will be ready to dump and mix in the morning, minimizing prep time.
    2 lbs ground venison, ½ cup bread crumbs, ¼ cup milk, 4 tsp Worcestershire sauce, 2 cloves minced garlic
  • In instant pot bowl, whisk beef broth (or wild game stock), tomato paste, mustard, parsley, thyme, paprika, salt, and pepper. Place in freezer overnight to keep meat cold all day. (Or you can dilute beef bullion cubes in 1/4 cup of water, mix seasoning, then add 3 1/2 cups of ice to keep meat cold all day.)
    ½ tsp paprika, 2 cups beef broth, 1 Tbsp tomato paste, 1 Tbsp Dijon or spicy brown mustard, 2 Tbsp fresh parsley, 1.5 tsp fresh thyme, ½ tsp salt and pepper (to taste)
  • Dice mushrooms and onion (or use onion powder). Store in the refrigerator overnight (these will go into the gravy in the morning).
    8 oz fresh mushrooms, 1 Tbsp minced onion
  • In the morning, add diced mushrooms and onions to the top of the frozen gravy.
    8 oz fresh mushrooms, 1 Tbsp minced onion
  • Combine ground venison with breadcrumbs, milk, worcestershire, and garlic.
    2 lbs ground venison, ½ cup bread crumbs, ¼ cup milk, 4 tsp Worcestershire sauce, 2 cloves minced garlic
  • Shape meat mixture into 6 round patties and let meat mixture rest for a few minutes while dicing the fresh mushrooms.
  • Place 6 burgers on top of frozen gravy, overlapping as needed to fit.
  • If desired, place rack in instant pot to hold 4-6 potatoes to cook at the same time. Potatoes will be soft, and can be eaten as baked potatoes or easily smashed into mashed potatoes upon serving.
  • Set and lock lid to sealing, and set to cook on high pressure for 15 minutes using the natural release method for at least 15 minutes. Set your desired delay time.
  • After cooked, remove Salisbury steaks (and optional potatoes) from instant pot.
  • Whisk corn starch and water together, then add to gravy to thicken (avoiding lumps). Sautee brown gravy to thicken if desired.
    2-3 Tbsp corn starch, 2-3 Tbsp water
  • Enjoy!

Conventional Oven

  • Preheat oven and prepare meat mixture by hand mixing ground venison, breadcrumbs, milk, Worcestershire sauce, and mince garlic (or use garlic powder).
    2 lbs ground venison, ½ cup bread crumbs, ¼ cup milk, 4 tsp Worcestershire sauce, 2 cloves minced garlic
  • Shape into 6 meat patties and let meat mixture rest for a few minutes while dicing the mushrooms.
  • In a separate bowl, whisk beef broth, tomato paste, mustard, parsley, thyme, paprika, salt, and pepper. Add mushrooms and onions, and pour into roasting pan.
    ½ tsp paprika, 2 cups beef broth, 1 Tbsp tomato paste, 1 Tbsp Dijon or spicy brown mustard, 2 Tbsp fresh parsley, 1.5 tsp fresh thyme, ½ tsp salt and pepper (to taste)
  • Place 6 burgers in gravy, overlapping as needed to fit.
  • If desired, place 4-6 potatoes to cook at the same time. Potatoes will be soft, and can be eaten as baked potatoes or easily smashed into mashed potatoes upon serving.
  • Bake uncovered for 35-45 minutes, or until temperature reaches 165°F.
  • After cooked, remove Salisbury steaks from gravy.
  • Whisk corn starch and water, then add to gravy to thicken (avoiding lumps). Sautee brown gravy to thicken if desired.
    2-3 Tbsp corn starch, 2-3 Tbsp water
  • Enjoy!
Keyword Ground Venison Salisbury Steak

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