Mom Bennett's Venison Gravy

8
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"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
OK

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.

WhatamIgonnaeatnext?

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)