Venison is a free source of wild game around here, so we eat a lot of it.
This venison gravy recipe is one of our favorite ways to enjoy it.
It’s always served over a pile of piping hot mashed potatoes!
Tips for Using Canned Deer Meat for “Beef Tip” Gravy
If you’ve had beef tip gravy, this is the same thing … just with deer meat.
If you’re canning deer meat, try adding a teaspoon of beef broth powder to your jar. You’ll thank me later. 😉
We serve this over mashed potatoes, but I bet it would be just as delightful over rice or pasta. It’s an excellent way to stretch meat!
As long as I serve other side dishes, we only have to use 1 pint to feed our family of 5.
If you prefer video, there is a video tutorial at the bottom of this post. Enjoy!
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Cubed Venison Gravy
This venison gravy recipe can almost be considered “fast food” if you use canned deer meat. Great paired with buttery mashed potatoes!
- Total Time: 25 minutes
Ingredients
- 4 tablespoons butter
- 4 tablespoons flour
- 3–4 cups beef broth (less for a thicker consistency, more for thinner)
- 1 pint canned, cubed venison
Instructions
- Melt butter. Whisk in flour. Cook until bubbly.
- Whisk in beef broth. Bring to a boil. Lower to a simmer, and cook to your desired thickness. (Approximately 10-15 minutes).
- Add pint of deer meat (drained). Cook 5-10 minutes.
- Enjoy over mashed potatoes, rice, or pasta.
Notes
The longer you cook the gravy, the thicker it will be. It does thicken a little more as it cools.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
Forgive my ignorance, could you use the liquid from the canned meat for the gravy instead of draining it?
You certainly can, but the gravy won’t be quite as thick & creamy unless you add milk (or a dairy-free alternative).