Venison Salisbury Steak Meatballs are a mouthwatering home cooked comfort food in my opinion. I changed the rules on my Salisbury steak recipe this time around and formed meatballs instead of meat patties. A ground wild game changing dinner idea.
To start, I seasoned a pound of ground venison with some simple ingredients that add a lot of flavor to the meat. Ingredients like crushed seasoned croutons, minced garlic, egg, Dijon mustard, parsley and salt. After mixing everything together, I formed 12 meatballs of equal size and set aside.
Then I sizzled up shiitake mushrooms, sliced cipollini onions and garlic in a blend of butter and olive oil. If you don’t have access to shiitake mushrooms or cipollini onions, substitute with sliced baby bella mushrooms and a small sweet onion. After the mushrooms and onions are caramelized, I removed them from the skillet and added the meatballs cooking until browned. Super quick and easy.
Next step, I added another tablespoon of butter and a few tablespoons of flour – stirring to form a past before slowly stirring in a cup and a half of beef broth creating a simple gravy. Stir stir stir and reduce the heat. For the finale, I set the meatballs into the gravy and added the mushrooms and onions cooking until the meatballs were done.
Serve these tender mouthwatering Venison Salisbury Steak Meatballs over a quinoa/rice blend. Hands down a drool worthy dish to celebrate the fruits of our labor!
In a bowl, combine the ground venison, crushed croutons, Dijon mustard, egg, parsley and salt.
Using your hands, mix the ingredients together and form 12 meatballs of equal size. Set aside when done.
Heat a skillet over medium heat and add 2 tablespoons butter and the extra virgin olive oil. Add the shiitake mushrooms, onions and remaining garlic. Cook until the onions are caramelized and browned, about 8-10 minutes. Remove the mushrooms and onions from the skillet and set aside.
Add the venison meatballs to the skillet and brown, about 8-10 minutes. Remove the meatballs when done and set aside.
Add the remaining butter and flour to the skillet stirring to form a paste. Continue stirring while slowly adding the beef broth creating a thin smooth gravy. Reduce the heat to low and continue stirring until gravy begins to thicken.
Add the meatballs to the skillet along with the mushroom and onion mixture. Continue to cook for 8-10 minutes until done.
Season the Venison Salisbury Steak Meatballs with salt and pepper to taste and garnish with fresh parsley when served. You can serve this dish over cooked quinoa, rice or mashed potatoes. ~Enjoy!
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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, mix the ingredients together and form 12 meatballs of equal size. Set aside when done.
- Heat a skillet over medium heat and add 2 tablespoons butter and the extra virgin olive oil. Add the shiitake mushrooms, onions and remaining garlic. Cook until the onions are caramelized and browned, about 8-10 minutes. Remove the mushrooms and onions from the skillet and set aside.
- Add the venison meatballs to the skillet and brown, about 8-10 minutes. Remove the meatballs when done and set aside.
- Add the remaining butter and flour to the skillet stirring to form a paste. Continue stirring while slowly adding the beef broth creating a thin smooth gravy. Reduce the heat to low and continue stirring until gravy begins to thicken.
- Add the meatballs to the skillet along with the mushroom and onion mixture. Continue to cook for 8-10 minutes until done.
- Season with salt and pepper to taste and garnish with fresh parsley.
Notes
Celebrate your harvest from the field to the dinner plate with my favorite Wild Game Cooking and Kitchen Essentials – because every meal tells a story.
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