Venison Salisbury Steak Meatballs with Mushroom Gravy
These Venison Salisbury Steak Meatballs are tender, flavorful, and simmered in a rich mushroom gravy. An easy ground venison comfort food recipe perfect for weeknight dinners.
Servings: 4
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.