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. See Beachgirl's recipe #53234 for canned venison. You can pressure cook the venison for 90 minutes to get the same consistency of the meat.
Provided by Dienia B.
Categories Sauces
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour and oil in skillet over medium heat until brown, stirring constantly.
- Add canned milk and water enough to make gravy. Add canned soup and a quart jar of canned venison.
- Salt and pepper to taste; cook till thick. Serve over mashed potatoes (hopefully mine, lol).
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Md Habibur khan
[email protected]Overall, this gravy is a good recipe. It's easy to make and it tastes great. However, it is a bit too salty for my taste and it is very time consuming to make.
Shoaib Jaan
[email protected]This gravy is very time consuming to make. I would not recommend it for a weeknight meal.
Ahmed Ali Abdella
[email protected]I followed the recipe exactly and the gravy turned out lumpy. I'm not sure what I did wrong.
Muntasha pari Pari
[email protected]This gravy is a bit too salty for my taste. I would recommend using less salt next time.
Fajle Rabby
[email protected]I've made this gravy several times and it always turns out great. It's a keeper!
Prince Adam
[email protected]This gravy is a great way to use up leftover venison. It's also a great way to add flavor to any meal.
Moin ahmed Rocky
[email protected]I made this gravy for my family last night and they loved it! It was so easy to make and it tasted amazing.
Shawn brown
[email protected]This venison gravy is the best I've ever had! It's so rich and flavorful, and it's perfect for serving over venison or any other type of meat.