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Recipe: Venison Salisbury Steak

by Josh Dahlke

Content Director MORE FROM Josh

An old-time favorite comfort food smothered with a fresh and wild twist. Just don’t make grandma too jealous.

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FEATURED GEAR

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Work Sharp

Pivot Pro Knife Sharpener
M3 Kitchen Knife Sharpener

MEAT!
.5HP Electric Grinder
Pro External Vacuum Sealer

 

INGREDIENTS
Makes 6
3 pounds ground venison
2/3 cup Worcestershire sauce
1/2 tbsp. smoked paprika
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1/2 tbsp. black pepper
1/2 tbsp. coriander
1/2 tbsp. minced fresh rosemary
1/2 tbsp. minced fresh thyme
3 beaten eggs
Bread crumbs
Diced mushrooms
Sliced onions
Peanut oil
Cornstarch
Butter
Buttermilk

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INSTRUCTIONS
1. Grind venison in MEAT! grinder with 10mm coarse grinding plate. (Pre-cool metal grinder components and venison in freezer prior to grinding.)
2. Sharpen chef’s/chopping knife with Work Sharp M3 for slicing, dicing and mincing fresh ingredients.
3. Combine ground venison with the first eight additional ingredients listed above and form half-pound burger patties. (Preserve patties by vacuum sealing if you want to save for later.)
4. Dredge burger patties in egg wash, then coat with bread crumbs.
5. Pan fry Salisbury steaks in peanut oil over medium heat in a cast-iron skillet.
6. Separately, fry mushrooms and onions in butter over medium-low heat until caramelized, then remove and set aside while keeping used butter in pan.
7. Make pan gravy by adding buttermilk and thicken to preferred consistency by whisking in cornstarch (a little bit at a time).
8. Plate Salisbury steak over a bed of fresh mashed potatoes. Smother with fried onions, mushrooms and pan gravy. Garnish with remaining minced herbs.

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