A Ground Wild Game Twist on Classic Salisbury Steak
Venison Salisbury Steak Meatballs are the definition of home-cooked comfort food in my book. This time around, I decided to change the rules on my classic Salisbury steak and form tender meatballs instead of traditional patties—and honestly, it was a ground wild game game-changer.
I started by seasoning a pound of ground venison with simple, flavorful ingredients that really enhance the meat: crushed seasoned croutons, minced garlic, egg, Dijon mustard, fresh parsley, and salt. Once everything was mixed together, I rolled the mixture into 12 evenly sized meatballs and set them aside.
Next came the flavor base. I sizzled shiitake mushrooms, sliced cipollini onions, and garlic in a blend of butter and olive oil until beautifully caramelized. If shiitakes or cipollinis aren’t available, baby bella mushrooms and a small sweet onion work just as well. Once softened and golden, I removed them from the skillet and browned the meatballs in the same pan—quick, easy, and full of flavor.
To finish, I added another tablespoon of butter and a few tablespoons of flour, stirring to create a paste before slowly whisking in about a cup and a half of beef broth to form a rich, simple gravy. After reducing the heat, I nestled the meatballs back into the skillet along with the mushrooms and onions, letting everything simmer together until the meatballs were perfectly cooked.
Serve these tender, mouthwatering Venison Salisbury Steak Meatballs over steamed rice or fluffy quinoa. Hands down, this is a drool-worthy way to celebrate the fruits of our labor—and a comfort food dinner worth savoring.
Turn This Recipe into a Wild Game Adventure with Elk or Antelope
If you’ve got ground elk or antelope on hand, this recipe is a great way to showcase their lean, mild flavor. Simply swap them in for the venison and follow the same steps—the rich Salisbury-style gravy and caramelized mushrooms bring out their natural depth without overpowering their subtle taste. Whether it’s a weeknight dinner or a special meal celebrating the harvest, using different wild game gives you a new twist each time while keeping the comforting, home-cooked essence of this dish intact.
In a bowl, combine the ground venison, crushed croutons, Dijon mustard, egg, parsley, and salt.
Using your hands, gently mix until just combined, then form the mixture into 12 evenly sized meatballs. Set aside.
Heat a skillet over medium heat and add 2 tablespoons of butter along with the extra virgin olive oil. Add the shiitake mushrooms, onions, and remaining garlic, cooking until the onions are caramelized and lightly browned, about 8–10 minutes. Remove the mushroom and onion mixture from the skillet and set aside.
Add the venison meatballs to the same skillet and cook, turning as needed, until browned on all sides, about 8–10 minutes. Remove the meatballs and set aside.
Add the remaining butter and flour to the skillet, stirring to form a paste. Slowly pour in the beef broth while stirring continuously to create a smooth, thin gravy. Reduce the heat to low and continue stirring until the gravy begins to thicken.
Return the meatballs to the skillet along with the mushroom and onion mixture. Continue cooking for 8–10 minutes, or until the meatballs are cooked through.
Season with salt and pepper to taste and garnish with fresh parsley before serving.
More Easy and Flavorful Venison Dinner Ideas
If you love cooking with venison, there are countless other delicious ways to enjoy this versatile wild game. From juicy venison burgers and hearty venison chili to pan-seared backstrap, slow-braised roasts, and comforting venison meatloaf, this lean protein adapts beautifully to both elevated dishes and everyday meals. Ground venison is especially easy to work with, making it perfect for meatballs, tacos, pasta sauces, and weeknight dinners the whole family will enjoy. Be sure to explore my full collection of venison recipes for more wild game inspiration, cooking tips, and tried-and-true favorites that celebrate the harvest and bring bold flavor to the table.
Ingredients
- 1 lb ground venison meat
- 1/2 cup butter & garlic croutons, crushed
- 1 egg
- 2 tsp Dijon mustard
- 2 cloves garlic, minced and divided
- 1 tbsp parsley, finely chopped
- 1/4 tsp kosher salt
- 6 oz Shiitake mushrooms, or sliced baby bella mushrooms
- 1 small sweet onion, thinly sliced
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil, extra virgin
- 2 tbsp flour
- salt and pepper, to taste
Instructions
- In a bowl, combine the ground venison, crushed croutons, Dijon mustard, egg, parsley, and salt. Using your hands, gently mix until just combined, then form the mixture into 12 evenly sized meatballs. Set aside.
- Heat a skillet over medium heat and add 2 tablespoons of butter along with the extra virgin olive oil. Add the shiitake mushrooms, onions, and remaining garlic, cooking until the onions are caramelized and lightly browned, about 8–10 minutes. Remove the mushroom and onion mixture from the skillet and set aside.
- Add the venison meatballs to the same skillet and cook, turning as needed, until browned on all sides, about 8–10 minutes. Remove the meatballs and set aside.
- Add the remaining butter and flour to the skillet, stirring to form a paste. Slowly pour in the beef broth while stirring continuously to create a smooth, thin gravy. Reduce the heat to low and continue stirring until the gravy begins to thicken.
- Return the meatballs to the skillet along with the mushroom and onion mixture. Continue cooking for 8–10 minutes, or until the meatballs are cooked through. Season with salt and pepper to taste and garnish with fresh parsley before serving.
Notes
- Don’t overmix the meat. Gently combining the ingredients keeps the meatballs tender. Overmixing can make lean wild game dense or dry.
- Croutons add moisture and flavor. Crushed seasoned croutons act as a built-in breadcrumb and seasoning, helping lean meats stay juicy.
- Try other ground wild game. This recipe works beautifully with ground elk or antelope in place of venison. Both are lean, mild, and take on the rich Salisbury-style gravy exceptionally well.
- Mushroom substitutions. Shiitake mushrooms add a deep, savory flavor, but baby bella or cremini mushrooms are excellent alternatives.
- Adjust the gravy as needed. If the gravy thickens too much, stir in a splash of beef broth until it reaches your preferred consistency.
- Watch the cook time. Venison, elk, and antelope are all very lean—avoid overcooking to keep the meatballs tender and juicy.
- Make-ahead friendly. These meatballs reheat well and often taste even better the next day.
- Serving suggestions. Serve over rice, quinoa, mashed potatoes, or egg noodles for a comforting wild game dinner.
Bring Wild Game to Your Table
Looking for more ways to turn ground wild game into unforgettable meals? My Wild Game Cuisine Cookbook is packed with easy, flavorful recipes featuring elk, venison, antelope, and more. From weeknight dinners to special occasions, these recipes are designed to help you make the most of every harvest—one delicious story at a time.