How to Make Grilled Venison Backstrap Steak Recipes

Venison Salisbury Steak

Easy grilled venison backstrap bitz and giggles worcestershire sauce, venison, soy sauce, garlic, balsamic vinegar and 1 more grilled venison burgers the online grill onion powder, salad, venison, kosher salt, green onion, brioche buns and 2 more

Recipe Summary Venison Salisbury Steak

This is a recipe I came up with by accident one day while using things I had in my kitchen!

Ingredients | Grilled Venison Backstrap Steak Recipes

¼ cup oil

1 pound venison, cut into cubes

1 (16 ounce) package buttery round crackers, crushed fine

¼ teaspoon garlic powder, or to taste

onion salt, or to taste

salt and pepper to taste

2 cubes beef bouillon

1 cup boiling water

1 egg

1 medium onion, sliced

1 (4.5 ounce) can sliced mushrooms

1 tablespoon cornstarch

¼ cup cold water

Directions

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.

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.

Info | Grilled Venison Backstrap Steak Recipes

prep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Venison Salisbury Steak

Trusted Brands: Recipes and Tips, Eating Well,