Ingredients
Scale
- 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
