Mom Bennett's Venison Gravy
"My ex-mother-in-law made this. It's great over mashed potatoes and something you can do with that deer that someone brought home. You can pressure cook the venison for 90 minutes to get the same consistency of the meat."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (121.8 g)
- Calories 133.5
- Total Fat - 10.5 g
- Saturated Fat - 2 g
- Cholesterol - 3.1 mg
- Sodium - 398.5 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 0.5 g
- Sugars - 1.6 g
- Protein - 2 g
- Calcium - 40.5 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Mix flour and oil in skillet over medium heat until brown, stirring constantly.
Step 2
Add canned milk and water enough to make gravy. Add canned soup and a quart jar of canned venison.
Step 3
Salt and pepper to taste; cook till thick. Serve over mashed potatoes (hopefully mom pats recipe, lol).
Tips
No special items needed.
1 Reviews
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