Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mom Bennett's Venison Gravy Recipe
    Lost? Site Map

    Mom Bennett's Venison Gravy

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Dienia B.'s Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 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


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

    Browse Our Top Sauces Recipes

    Ratings & Reviews:

    • on June 05, 2011


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2009


      i loved this

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mom Bennett's Venison Gravy

    Serving Size: 1 (123 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 216.3
    Calories from Fat 113
    Total Fat 12.5 g
    Saturated Fat 3.2 g
    Cholesterol 10.2 mg
    Sodium 412.4 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 0.1 g
    Sugars 17.2 g
    Protein 3.6 g

    The following items or measurements are not included:


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes