Mom Bennett's Venison Gravy

Submitted by Dienia B.

"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."

 

• Ready In: 40mins
• Ingredients: 6
• Serves: 8

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

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).

Reviews

[Casey S.]

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.

 

[kandi.leroue]

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!

 

[Mia in Germany]

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!

 

[suange]

i loved this