Recipe credited to Nevada Foodies:



Antelope Salisbury Steak in Sour Cream Sauce

This is an easy to make wild game meal for 2 to 4 individuals. Serve these antelope salisbury steaks alongside a crispy baked potato topped with sour cream sauce and sauted onions and garnished with a few chopped chives and a pat of butter. Substitute ground elk or venison for the antelope.

Just a few side notes… you can add a few drops of Tobasco to the cream sauce if you like HEAT like I do… or if you are lucky enough to save one as a leftover, convert it into a burger for lunch the next day! ~Enjoy!

Serves 2-4


  • 1 lb ground antelope
  • 1/4 lb ground mild pork sausage
  • 1/2 cup plain breadcrumbs
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon marjoram
  • 1 tablespoon dried onions
  • 1 whole white onion – sliced
  • 2 tablespoons butter
  • 1 cup sour cream (fat free works)
  • 1 cup beef broth
  • 2 tablespoons worcestershire sauce
  • chopped chives
  • 2-4 Russet potatoes


  1. Heat oven to 350 degrees. Wash potatoes and dry. Using a fork, poke holes all around each potato 8 to 12 times. Lightly coat potatoes with olive oil and place on middle rack in oven. Place a cookie sheet on lower rack. Bake for 60-70 minutes or until potatoes are done cooking.
  2. In a large bowl, mix together ground antelope, mild pork sausage, breadcrumbs, onion powder, garlic powder, marjoram and dried onions. Shape into 4 oval patties.
  3. In a heavy skillet, melt butter and saute onions over low-medium heat about 20 minutes. Remove onions and set aside.
  4. Increase heat to medium-high and brown both sides of antelope patties about 8 minutes on each side.
  5. In a separate bowl, mix together sour cream, beef broth and worcestershire sauce.
  6. Pour sour cream sauce in between the patties. Top each patty with caramelized onions and simmer on low heat for 15-20 minutes or until sauce begins to thicken. (Add more broth if needed). Garnish with chopped chives.