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!
5 from 3 votes (Your rating helps the site, and is greatly appreciated!)
1Tbsptomato paste(or 2 tsp tomato powder in 2 tsp water)
1TbspDijon or spicy brown mustard
2Tbspfresh parsley(or 2 tsp dried parsley)
1.5tspfresh thyme(or 0.5 tsp dried thyme)
Gravy Thickener
2-3Tbspcorn starch
2-3Tbspwater
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!
Nutrition
Nutrition Facts
Ground Venison Salisbury Steak Recipe
Serving Size
1 Steak
Amount per Serving
Calories
311
% Daily Value*
Fat
16.1
g
25
%
Saturated Fat
6
g
38
%
Cholesterol
92.5
mg
31
%
Sodium
608
mg
26
%
Potassium
66.3
mg
2
%
Carbohydrates
8.2
g
3
%
Fiber
0.5
g
2
%
Sugar
0.7
g
1
%
Protein
33.1
g
66
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Ground Venison Salisbury Steak
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5 from 3 votes (Your rating helps the site, and is greatly appreciated!)