Venison Salisbury Steak

IMG_1396We spent Thanksgiving in Michigan at my parent’s house, which falls in the middle of deer hunting season.  My dad has been a hunter all his life and at 77 still goes out every year.  He has a group of friends at deer camp (the neighbor’s barn) who hunt, share meals and process the meat together.  It’s great camaraderie and provides meat for all involved.  My family loves when my dad fixes venison steaks fried in butter and devours venison salami whenever we have the chance.

As we were leaving for home, my dad gave me a freshly processed pound of ground venison.  Talk about field to table!  I thought the perfect meal for this wonderful gift would be one of our favorites, Salisbury Steak.  It was even more delicious made with the fresh venison.  If you have the opportunity to get your hands on some venison I highly recommend it!

Easy sauteed garlic and spinach was the perfect side dish.  Just warm some olive oil or ghee over low heat, add in a clove or two of minced garlic and saute about a minute.  Add several handfuls of spinach and cook until nicely wilted.

Venison Salisbury Steak:

  • 2 cups beef or chicken broth
  • 2 teaspoons coconut aminos (fish sauce works too)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 pound of ground venison (or beef or bison)
  • 1 egg
  • salt and pepper
  • 2 tablespoons of ghee
  • 1 onion thinly sliced
  • 1/4 cup coconut milk

Put the broth, aminos, Worcestershire sauce, hot sauce, oregano, pepper and garlic powder into a small saucepan and bring to a boil.  Reduce heat and simmer while you make and sear the patties.

Combine the meat, egg, salt and pepper, mix thoroughly.  Form into 4 thick patties.  Melt a tablespoon of ghee in a large skillet and let it get hot.  Cook the patties on each side about 2 minutes (until seared but they won’t be cooked through).  Remove from the skillet and set aside.  (I use a glass pie plate to catch all the juices.)  Add a tablespoon of ghee and cook the onion slices until very soft and caramelized.  Add the sauce to the skillet then return the patties to the pan along with any juice.  Cover and simmer for 10 minutes.  Flip the patties and add the coconut milk, stirring to combine.  Cook another 10 minutes.  Remove the patties, scoop onions and gravy over top and serve.

Mashed garlic cauliflower is also a great side for this as the sauce makes a great gravy.  Steam a head of cauliflower until very tender, puree in the food processor with grass fed butter or ghee and garlic.

I am grateful each day for wellness, happiness and the opportunity to share with you.