Easy Venison Salisbury Steak Recipe Better Than TV Dinners
A nostalgic comfort-food classic made from scratch with ground venison and rich, homemade gravy.
Tender venison Salisbury steak smothered in rich onion gravy, served with mashed potatoes and peas.
January 15, 2026
By Jenny Nguyen-Wheatley
Print Recipe
I was fortunate to enjoy my mother’s homecooked meals during childhood, but I must admit that TV dinners were a treat. We didn’t get “junk” food often — and what a kid can’t have, a kid wants even more intensely.
Banquet TV dinners — despite how processed, unhealthy and disgusting — still hold some nostalgia for me. The Salisbury steak meal, complete with mashed potatoes and a vegetable side, was one of my favorites.
Thankfully, I’ve learned how to make Salisbury steak from scratch, and it’s obviously better. It’s also easy and quick to make, which is why this dish is on regular rotation at my house. I bet you have most of these ingredients in your pantry right now.
Serves: 4 Prep time: 10 minutes Cook time: 30 minutes
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Ingredients A mix of breadcrumbs, milk, and seasonings give your venison patties a juicy, well-seasoned flavor. 1½ pounds ground venison (preferably with 15-20% fat added) ½ cup Panko breadcrumbs 1/3 cup milk 2 tbsp. ketchup, separated 2 tsp. dried mustard 7 dashes of Worcestershire sauce, separated 3 teaspoons of Knorr beef bouillon powder, separated ¾ tsp. kosher salt, plus extra Freshly cracked pepper, to taste 1 onion, sliced 2 tsp. oil, plus extra 1 tbsp. butter 2 cups water 3 tsp. corn starch Directions Venison patties are seared until golden-brown to lock in flavor before simmering in gravy. In a medium size mixing bowl, combine Panko breadcrumbs and milk. Soak for 5-7 minutes, or until all the milk is absorbed. Then combine with ground venison, 1 tablespoon ketchup, 2 teaspoons dried mustard, 4 dashes of Worcestershire sauce, 1 teaspoon of beef bouillon, ¾ teaspoon kosher salt and freshly cracked pepper. Knead with your hands until ingredients are evenly distributed. Form meat mixture into patties. In a wide, deep non-stick pan, heat 2 teaspoon of oil and 1 tablespoon of butter over medium-high heat. When grease is hot, sear venison patties until crusty on both sides. Sear meat in batches to avoid crowding the pan. Set browned meat aside. In the same pan, lower heat to medium. Sweat sliced onion with a pinch of salt for 5-7 minutes until translucent. If needed, cover the pan to help the onion steam faster. Add more oil as needed. To make the gravy: Add the onions, add 2 cups of water, 1 tablespoon of ketchup, 3 dashes of Worcestershire sauce and 2 teaspoons of beef bouillon powder. Bring to simmer. Then scoop out some of the cooking liquid into a small bowl, or measuring cup, and stir in 3 teaspoons of corn starch to make a smooth slurry. Stir the slurry into the gravy and simmer until thickened. Season gravy to taste with salt and pepper. Add all the venison patties to the gravy, cover and simmer for 5-10 minutes, or until cooked through. Serve with mashed potatoes and peas.
