Mom Bennett's Venison Gravy

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Total Time
40mins
Prep 10 mins
Cook 30 mins

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 Venison - Pressure Canned for canned venison. You can pressure cook the venison for 90 minutes to get the same consistency of the meat.

Ingredients Nutrition

  • 1 quart canned venison
  • 1 (15 ounce) can cream of mushroom soup
  • 4 tablespoons flour
  • 1 (8 ounce) can canned milk
  • 4 tablespoons oil
  • 1 cup water

Directions

  1. Mix flour and oil in skillet over medium heat until brown, stirring constantly.
  2. Add canned milk and water enough to make gravy. Add canned soup and a quart jar of canned venison.
  3. Salt and pepper to taste; cook till thick. Serve over mashed potatoes (hopefully mine, lol).
Most Helpful

4 5

We added an extra cup of water and a can of French Onion soup, and served it over buttermilk biscuits. We have been searching for more recipes that use canned venison, this one is a keeper. Gotta Love Comfort Food!

5 5

Dee, this was fantastic! I made a soup out of some rabbit pieces and a pheasant and wanted to make kind of pie out of the meat. I combined a bag of gluten free cream of mushroom soup with some thick coconut milk, mixed with the rest, stirred in two egg yolks, filled the shredded meat into a pie crust, poured the gravy over it and cooked it in the oven - BOY was that good!! Thanks for posting this!

5 5

i loved this