Mom Bennett's Venison Gravy
8
Servings
Servings
10m PT10M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
40m
Ready In
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 recipe yields 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 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 & Variations
No special items needed.
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