Venison Gravy Food

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Venison Pot Roast and Gravy image

This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.

Provided by Ron

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h30m

Yield 4

Number Of Ingredients 7

1 pound boneless venison roast, thinly sliced across the grain
1 tablespoon minced garlic
1 tablespoon grill seasoning
1 teaspoon chili powder
2 cups beef broth
¼ cup butter
¼ cup flour


  • Preheat oven to 350 degrees F (175 degrees C).
  • Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
  • Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
  • When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 7.8 g, Cholesterol 116 mg, Fat 14.5 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 8.4 g, Sodium 1199.8 mg, Sugar 0.1 g



This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

Provided by Rev BJ Friley

Categories     Steaks and Chops

Time 10m

Number Of Ingredients 7

1/3 c plus 3 tablespoons all-purpose flour, divided
3/4 tsp freshly ground black pepper
1/2 tsp salt
1/4 tsp paprika
4 boneless venison loin steaks, about 3/4 inch thick
3 Tbsp butter
1 3/4 c milk or cream


  • 1. Combine 1/3 cup flour, pepper, salt, and paprika in a shallow pan.
  • 2. Dredge steaks in the mixture.
  • 3. Melt butter over low heat in a non-stick skillet.
  • 4. Add steaks and cook until browned and to desired doneness, turning steaks over once.
  • 5. Remove from skillet and keep warm.
  • 6. Combine the remaining 3 tablespoons of flour and the milk in a small bowl.
  • 7. Whisk this mixture into the skillet drippings.
  • 8. Cook over low/medium heat for 3 minutes or until gravy bubbles.
  • 9. Stir constantly!
  • 10. Cook for 1 additional minute, continuing to stir.
  • 11. Season to taste with salt and pepper.
  • 12. Serve gravy over steaks.


Mom Bennett's Venison Gravy image

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.

Provided by Dienia B.

Categories     Sauces

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

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


  • 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).


Venison steak with Port sauce image

If you're a beef-lover, give venison a go - it's rich and flavoursome, but lower in fat

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

750g small potatoes , halved or quartered if some are large
2 tbsp olive oil
4 venison steaks
1 tbsp cracked black pepper
chopped parsley , to serve (optional)
zest 1 orange , removed in strips, plus its juice
6 tbsp redcurrant jelly
4 tbsp port
1 cinnamon stick


  • Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.
  • Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.
  • Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.

Nutrition Facts : Calories 460 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.27 milligram of sodium


Venison wellington image

Serve up a game version of the classic dinner party puff pastry parcel with mushroom duxelles, prosciutto and mustard

Provided by James Martin

Categories     Main course

Time 2h10m

Number Of Ingredients 16

700g trimmed loin of venison
1 tbsp olive oil, plus a little extra
1½ tbsp English mustard
50g butter
1 large shallot, finely chopped
1 garlic clove, crushed
400g chestnut mushroom, very finely chopped in a food processor
1 tbsp finely chopped thyme leaves
1 tbsp finely chopped parsley
2 tbsp brandy
12 slices prosciutto
plain flour, for dusting
375g pack all-butter puff pastry
2 egg yolks, beaten
mashed root veg


  • For detailed step-by-step images to help with creating your wellington, visit our guide page. Firstly, dry the venison with kitchen paper, then season well. Heat the oil in a frying pan and sear the meat all over for about 8 mins. Brush with mustard, leave to cool, then chill for 20 mins. Reserve any juices for the gravy.
  • Melt the butter and soften the shallot and garlic. Add the mushrooms, herbs and seasoning, and cook for 10 mins until you have a paste-like mixture. Add the brandy and cook until it's evaporated. Leave to cool.
  • Overlap 2-3 sheets of cling film on a clean surface and lay the prosciutto in 2 rows, slightly overlapping each slice. Spread the cooled mushroom paste all over the prosciutto, creating a thin, even layer.
  • Place the fillet in the centre of the mushroom mixture. Using the edge of the cling film, carefully draw the layer of prosciutto and mushroom around the meat.
  • Roll into a sausage shape, twisting the ends of the cling film as you do, to form a tight log. Chill for 30 mins to firm up.
  • On a lightly floured surface, roll the pastry to a rectangle a little larger than a magazine, and trim the edges to neaten.
  • Carefully unwrap the prosciutto parcel and lay in the middle of the pastry.
  • Fold over the bottom half of the pastry. Lightly brush the rest of the sheet with beaten egg.
  • Roll the whole thing around the meat to encase. Neatly fold under the shorter edges to create a parcel.
  • Transfer to a baking sheet and, using your hands, smooth the pastry around the meat, pressing it firmly to avoid any air being trapped. Brush the pastry all over with beaten egg yolk.
  • Chill for at least 30 mins or up to 24 hrs. Then, using the back of a knife, mark the pastry, being careful not to cut all the way through. Heat the oven to 220C/200C fan/gas 7.
  • Lightly oil a non-stick baking tray and heat until hot. Put the wellington on the tray and bake for 30 mins (35 mins for well done). Remove from oven, brush with extra egg and rest for 20 mins.
  • To make venison gravy, melt a large knob of butter in a medium pan, add 1 finely chopped shallot, 1 crushed garlic clove and 1 thyme sprig, and cook until soft. Add 1 tbsp flour, brown for about 1 min, then pour in 250ml Port and reduce by two-thirds. Add 400ml beef stock and any reserved juices from the venison, then reduce again by two-thirds until syrupy. Season, add 1 tbsp redcurrant jelly, if you like, and strain before serving.

Nutrition Facts : Calories 687 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 2.8 milligram of sodium


Venison Roast With Wine Gravy image

This is a recipe from a friend. Her and her husband gave us a venison roast. I haven't made this yet, as I have never had venison, and I am little funny about trying it, you know the bambi thing and all...but if anyone tries this, let me know how it is!

Provided by KittyKitty

Categories     Deer

Time 10h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (5 -6 lb) venison roast
3 cups dry white wine
1 large onion, thinly sliced
12 black peppercorns
12 whole cloves
6 whole allspice
1 bay leaf
1/4 teaspoon salt
3 tablespoons all-purpose flour
1/4 cup water


  • Remove any white membrane from roast. Put roast in a shyallow dish. Combine wine, onion, and seasonings, pour over roast. Cover and marinate in fridge 8 hours, turn occasionally.
  • Remove roast from marinade, reserve marinade. Brown roast in Dutcxh oven. Insert meat thermometer, make sure it doesn't touch any fat or bone.Add marinade to roast, cover and bake at 350F for 2 hours or until temp reaches 170°F.
  • Remove and discard bay leaf. Remove roast, reserving marinade. Combine flour and water, stir until smooth. Add flour mix to marinade, cook over med. stir constantly, until thick. Serve gravy with roast.

Nutrition Facts : Calories 325, Fat 6.1, SaturatedFat 1.4, Cholesterol 40.9, Sodium 62.3, Carbohydrate 5.5, Fiber 0.3, Sugar 1.3, Protein 49.2


Venison Steaks With Gravy image

With a man in the family that hunts deer for 2 weeks each year I had to start trying to find ways to cook it all up. This is one of the better recipes I have found and use it often. Came from a Google search and then I tweaked it a little.

Provided by Tiggrr

Categories     Deer

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 venison steak
2 garlic cloves, minced
1/4 cup vinegar
1/4 cup soy sauce (I used low salt)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon sesame oil
2 -3 juniper berries, crushed
1/2 cup water
beef gravy granules, as needed


  • Mix together garlic, vinegar, soy sauce, brown sugar, Worcestershire sauce, sesame oil, juniper berries and water.
  • Pour over venison steaks and marinade at least 4-6 hours or overnight. Venison is not very fatty so the longer you marinade the better.
  • Preheat barbecue to 500°F making sure to season the grill well with oil of your choice. Remove steaks from marinade and reserve sauce for gravy.
  • Sear each side of the steak, approximately 3 min each side. Turn down grill to low and allow to cook for another 10-15min depending on your preference. I prefer mine medium rare.
  • Meanwhile take the reserved marinade and pour into small sauce pan. Bring to a boil. Add enough beef gravy granules( I use Bistro) to thicken sauce. Add a bit at a time so as not to over thicken. (If you do just add a bit of water to thin).
  • Remove steaks from grill, serve with prepared gravy.

Nutrition Facts : Calories 55.2, Fat 1.1, SaturatedFat 0.2, Sodium 1050.5, Carbohydrate 9.1, Fiber 0.2, Sugar 7.5, Protein 2


Venison With Mushroom Gravy Roast image

After growing up in a hunting heritage type of family, this recipe was adopted as a family favorite. While just about any cut of venison can be utilized, I usually choose the tenderloin, as that is easily the tastiest, and most desired piece of venison ever available. This is an easy dish as there are no special seasoning or marinating steps required. This recipe is for the natural venison lover! This dish can be served alone, or accompanied with sides of wild rice, potatoes of any kind (including mashed utilizing some of the already available gravy, baked, twice baked, or hash browns), corn, green beans, or anything else you would like. This is a very accommodating recipe that goes well with just about anything. You can dress this meal up for special occasions, or simply make this an everyday family affair. This dish will fit well into whatever type of event you would like, depending on what else accompanies it, and how it is presented. It is truly a great American heritage type of dish! Enjoy, and try to stay out of the way from those who will certainly be diving in for a refill of this dish (at the very least, they will want the recipe for it)!!

Provided by CHEF-BOY-I-BE

Categories     One Dish Meal

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 8

4 -7 venison tenderloins (I use 4-6 tenderloin steaks approx. 6-8 oz. per steak... can be varied)
butter or margarine
1 yellow onion (cut into 1-inch sections)
1 large green pepper (cut into 1-inch sections)
1 large sweet red pepper (cut into 1-inch sections)
mushroom (thinly sliced, quartered, and halved)
1/2 cup green onion (chopped and separated)
2 (10 1/2 ounce) cans cream of mushroom soup


  • Pan fry the venison (slowly with a low flame) in a lightly buttered pan until well browned. (I thoroughly cook my venison, and apply butter coatings to top sides to prevent drying the meat as it cooks. However, you can cook to your own preferences -- keep in mind this is a wild dish, hence my thorough initial cooking).
  • Add 1 tablespoons butter to separate pan to sauté following 4 ingredients (yellow onions through mushrooms). Sauté yellow onions in pan first, this will allow caramelization, and a full rich flavour of onions. After onions become tender, add the green pepper, red pepper, and mushrooms. Sauté all ingredients above until tender, and onions are slightly caramelized. Add 1/4 cup chopped green onions to sauté pan and simmer 1-2 more minutes.
  • Preheat oven to 350°F.
  • After all ingredients are sautéed, remove from heat and place 1/2 evenly into a casserole dish creating a layer across the bottom of the dish. After tenderloins are cooked, remove from pan, and place on top of the bed of sautéed vegetables. Cover tenderloin with the remaining sautéed vegetables. Finally cover everything evenly with 2 cans of Cream of Mushroom Soup. The soups will create a wonderful gravy as it is cooked in the oven. Cover casserole dish with foil, and place into preheated oven. Bake for 45 minutes, or until gravy is slightly golden brown.
  • Remove from oven when finished and garnish with remaining 1/4 cup chopped green onions. Serve immediately to awaiting guests and family members!


Pan-fried venison with blackberry sauce image

Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

1 tbsp olive oil
2 thick venison steaks, or 4 medallions
1 tbsp balsamic vinegar
150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
2 tbsp redcurrant jelly
1 garlic clove , crushed
85g fresh or frozen blackberry


  • Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
  • Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium

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