The Wild Chef – Badlands Venison Salisbury Steak

The Wild Chef – Badlands Venison Salisbury Steak

The Wild Chef – Badlands Venison Salisbury Steak

It’s time once again to bring you an amazing recipe from The Wild Chef himself. As always you can follow The Wild Chef on Facebook at “From Field to Plate: The Wild Chef” or on Instagram under @fromfieldtoplate. Also visit his website at

This week’s recipe is in honor of deer season kicking off in just a couple short weeks here in Badlands’ backyard. Won’t be long before we can have fresh venison ready to go for this Venison Salisbury Steak recipe. Bon Appetit!

Ingredients: Steak

  • 1 pound ground venison (or any other game meat)
  • ¼ pound pork fat (or sausage ground
  • 1 egg
  • ½ cup bread crumbs
  • 3 cloves garlic minced
  • 4 tablespoons Worcestershire sauce
  • Salt
  • Pepper
  • ½ pack French Onion soup mix

 Ingredients: Gravy

  • 1 pack baby Portobello sliced
  • 1 pack French onion soup mix
  • 2 ½ cups stock (game stock, veggie stock beef stock) Low sodium is store bought
  • ½ Worcestershire sauce
  • ¼ cup unsalted butter (unless you need the added salt)
  • 1 teaspoon cracked pepper
  • 2 cloves minced garlic
  • ¼ cup flour

Directions: Steak

  1. Mix Game meat and pork fat together, I love using my hands or getting the kids involved
  2. Add egg, bread crumbs, garlic, Worcestershire, salt, pepper and French onion soup mix
  3. Once mixed throughout form meat into oval shaped patties ½ inch thick
  4. Heat large skillet over Med-high heat and brown the patties
  5. Once both sides are browned remove from skillet and set aside
  6. In skillet add butter and mushrooms sauté mushrooms
  7. Stir in flour cooking till flour starts to brown but not burn about 3 minutes
  8. Add 1 cup of stock stirring briskly until flour has dissolved
  9. Add remaining ingredients mixing
  10. Once mixed add meat back to gravy, reduce heat and simmer
  11. Simmer until meat reaches your desired temperature. About 10-15 minutes
  12. If gravy is to thick add more water or stock, if gravy is to thin take 1/3 cup of water and 2 tablespoons of flour and whisk until smooth and add to gravy

Garlic –N- Bacon Green Beans


  • 1 pound fresh green beans
  • ½ pound bacon chopped uncooked
  • 5 cloves chopped garlic
  • 1 teaspoon cracked pepper
  • ¼ teaspoon salt


  1. In large skillet add bacon and cook over medium heat
  2. Half way through bacon cooking add garlic and sauté
  3. After one minute add green beans to skillet
  4. Continue cooking for 4 minutes or until bacon is fully cooked
  5. Reduce heat to low Add ½ cup of water and cover for additional 2 minutes
  6. Remove from heat and enjoy

This Recipe is super simple and extremely delicious enjoy!

Jeremiah Doughty

The Wild Chef