Mom Bennett's Venison Gravy

Prep Time
Cook Time
Ready In

Recipe: #13865

August 16, 2014

"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


  • 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).


No special items needed.

1 Reviews


We had these today for a late lunch, early supper. I chopped up the meat in bite sized pieces. It wasn't canned, though, and I don't have a pressure cooker. I would think that if you're worried about your meat being tough, this would be fine still. Just make littler pieces. I was happy to find this recipe that used what I had here at home. I cooked this on low for a while in my dutch oven. Maybe an hour?


(3 Jan 2021)

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