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Venison Salisbury Steak


4 cups Broccoli (cut into florets)

1 lb Ground Venison

1/4 cup Bread Crumbs

1 1/16 ozs Cheddar Cheese (shredded)

1 tbsp Dried Parsley

2 tsps Garlic Powder

2 tbsps Extra Virgin Olive Oil (divided)

1 Yellow Onion (small, diced)

2 tbsps Arrowroot Powder

2 cups Beef Broth


  • Place the broccoli in a steamer basket over boiling water and cover. Steam for three to five minutes.

  • In a bowl combine the meat with the breadcrumbs, cheese, parsley, and garlic powder. Form the meat into equal patties, approximately four inches in diameter.

  • Heat half of the oil in a large skillet over medium heat. Cook the patties for four to five minutes per side, or until cooked through. Set aside.

  • Add the remaining oil to the skillet along with the onions. Cook until the onions soften, for about five to six minutes. Sprinkle the arrowroot powder over the onions and stir to coat.

  • Slowly pour the broth into the skillet stirring constantly until the gravy begins to thicken. Reduce the heat to low and carefully set the patties into the gravy. Continue to cook for another two minutes to four minutes.

  • Divide evenly between plates and enjoy!



Refrigerate in an airtight container for up to four days.

Serving Size

One serving equals to one patty and one cup of broccoli.


Serve with mashed potatoes or mashed cauliflower.

No Venison

Use any other meat of choice.


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