This Elk Salisbury Steak recipe is ready in just 30 minutes and is made with a few ingredients which makes it an easy to prepare dish for any day of the week. If you don’t want to use onions in the gravy, replace them with mushrooms. I threw in a sliced Anaheim chile along with the onions to add a bit of warmth to the gravy. There really is no wrong way to cook when your the one doing the cooking. ~Enjoy!
- 1 1/2 pounds ground elk or venison
- 1/4 cup plain breadcrumbs
- 1/4 cup Monterey jack cheese, shredded
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 4 dashes Worcestershire sauce
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 1 onion, sliced
- 1 Anaheim chile, sliced (optional)
- 2 tablespoons flour
- 2 cups beef broth
- In a bowl combine the ground game meat with breadcrumbs, shredded cheese, parsley, garlic powder, salt and Worcestershire sauce. Divide equally into four portions and shape each one into a nice sized patty.
- Heat a skillet over medium heat and add two tablespoons of butter and olive oil. When the butter melts, add the patties to the skillet and cook until browned, about 4-5 minutes per side. Remove from heat and set aside.
- Add the remaining butter to the skillet along with the onions and sliced Anaheim chile pepper. Cook until the onions soften about 5-6 minutes. Sprinkle the flour over the onions and stir coating the onions. Slowly pour the beef broth into the skillet stirring constantly with a whisk until the gravy begins to thicken. Add a few more dashes of Worcestershire sauce to the gravy to intensify the flavor. Reduce heat to low and carefully set the patties into the gravy. Continue to cook for another 5-6 minutes before serving.