VENISON SALISBURY STEAK MEATBALLS
This is really good. You can just use ground beef if you want. You could also just make patties too. It is great served with hot noodles or mashed potatoes.
Provided by barbara lentz
Categories Wild Game
Time 55m
Number Of Ingredients 12
Steps:
- 1. Mix the venison, pork, breadcrumbs, egg, 1/2 cup of the french onion soup, salt and pepper. Shape into large meatballs.
- 2. Mix the flour with the remaining french onion soup until smooth. Add the remaining ingredients except the thyme.
- 3. Place the meatballs in a large skillet and brown well on all sides. Pour the french onion sauce over top the meatballs.
- 4. Transfer the skillet to a preheated 400 degree oven for 20 to 30 minutes.
- 5. Serve the meatballs with the sauce over top sprinkled with thyme
SALISBURY STEAK MEATBALLS
Definitely add these Salisbury steak meatballs to your dinner rotation. Thanks to onion soup mix and Italian bread crumbs, the meatballs have a nice savory flavor. After simmering in the Crock Pot, the gravy becomes nice and thick. It is great over egg noodles. The flavor combinations are perfect in this recipe with minimal...
Provided by Liz Lanza
Categories Steaks and Chops
Time 1h55m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands.
- 2. Shape into meatballs.
- 3. Lightly dredge the meatballs in the flour and shake off the excess flour.
- 4. In a skillet, add the oil and heat to medium-high. Add the meatballs in batches to the skillet.
- 5. Brown on all sides.
- 6. Add the meatballs to the slow cooker.
- 7. In a large bowl, add the cream of chicken soup, au jus mix, and water.
- 8. Whisk until smooth and mixed well.
- 9. Pour over the meatballs in the Crock Pot and cook on high 3-4 hours or low 4-5 hours.
- 10. Serve over rice or egg noodles.
SALISBURY MEATBALLS
Saucy and so simple, these jazzed up meatballs will help you turn out dinner in no time on any busy night. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute onion and brown sugar in butter until onion is tender. Add gravy and meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until meatballs are heated through, stirring occasionally. Serve with noodles.
Nutrition Facts : Calories 459 calories, Fat 32g fat (16g saturated fat), Cholesterol 72mg cholesterol, Sodium 1571mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 16g protein.
VENISON SALISBURY STEAK
Just stirred this up one night by looking at a for a good use of ground venison. The family thought it came out pretty good.
Provided by cleash
Categories Deer
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix ground venison, onion soup mix, the egg and one tablespoon Worcestershire sauce in a bowl.
- Drain sliced mushrooms putting juice in the meat mixture.
- Mix sliced mushrooms, both cans of Cream of Mushroom soup, the beef bullion and remaining Worcestershire sauce in separate bowl.
- Heat skillet over medium heat.
- Make small patties with meat mixtures. About half the mixture will fit in the skillet at once.
- Brown both sides of the patties, about five minutes per side.
- Once the first set is browned remove to a platter.
- Repeat the browning process with the other half of patties.
- When second set of patties are browned place them on the platter.
- De glaze the pan with the beer and pour into the the soup mixture.
- Place half the patties in the skillet and pour half the gravy mixture. Place the second set of patties on top and pour over the remaining gravy.
- Cover and simmer for 10-15 minutes.
- Enjoy over mashed potatoes or egg noodles.
Nutrition Facts : Calories 553.1, Fat 26.8, SaturatedFat 10.1, Cholesterol 234.9, Sodium 1951.9, Carbohydrate 19.1, Fiber 0.9, Sugar 5.3, Protein 55.1
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VENISON SALISBURY STEAK BY KARYL'S KULINARY KRUSADE
From karylskulinarykrusade.com
4.6/5 (40)Total Time 40 minsCategory Main DishCalories 379 per serving
- In a large bowl, add venison, minced onion and garlic, Panko bread crumbs, tomato paste, Worcestershire sauce, mustard, onion powder, garlic powder, pepper, salt, and parsley.
- Use your hands to combine the until it just comes together. Do not over-mix, or the patties will become dense.
- Divide the mixture into 8 portions and make patties about 1/2 inch thick. Set the patties aside to rest for about 15 minutes
- In a large heavy-bottomed skillet heat oil to medium. Add the venison patties and cook for 3 minutes per side.
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- In a large pot, add the peeled potatoes and cover with cold water. Season with a pinch of salt and bring to a boil. Combine the milk and butter in a small pot and heat until the butter melts.
- Boil the potatoes until soft in the center. Drain and place the potatoes back into the pot. Add the milk, butter, and parmesan. Season with salt. With a large spoon, mix the potatoes vigorously until well combined. Pour the whipped potatoes into a baking dish and set aside.
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