Venison Salisbury Steak

Breaded veal cubes are fried and them simmered until tender in a mushroom and onion beef gravy.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 884 Calories

Ingredients

• 1 egg
• 1 cup boiling water
• 1 tablespoon cornstarch
• ¼ cup cold water
• salt and pepper to taste
• 1 (4.5 ounce) can sliced mushrooms
• 2 cubes beef bouillon
• ¼ teaspoon garlic powder, or to taste
• 1 pound venison, cut into cubes
• ¼ cup oil
• 1 (16 ounce) package buttery round crackers, crushed fine
• onion salt, or to taste
• 1 medium onion, sliced

Recipe Instructions

Step 1

Heat oil in a heavy skillet, over medium to medium-high heat. In a large bowl, stir together the crushed crackers, garlic powder, onion salt, salt and pepper. Beat the egg in a small bowl.

Step 2

Dip the venison cubes into the egg, then into the crumb mixture to coat. Fry in the hot oil until browned on all sides. Dissolve the bouillon cubes in the boiling water and pour into the pan. Add the onions and mushrooms. Lower heat, cover and cook until the meat is tender, about 15 minutes - add more water as needed. Dissolve cornstarch in cold water, and stir into the sauce. Bring to a boil and cook until thickened.