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."
 
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Ready In:
40mins
Ingredients:
6
Serves:
8
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ingredients

  • 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
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directions

  • 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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Reviews

  1. It was bland and the consistency wasn't like gravy it was more like condensed soup straight from the can. I added dry beef mushroom soup mix.i also added sauteed onions and garlic.
     
  2. 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!
     
  3. 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!
     
  4. i loved this
     
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RECIPE SUBMITTED BY

<p style=text-align: center;>Hi! If you're looking for grandmas recipe, it might be here .</p> 8726272"
 
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