Description
This rich and flavorful venison gravy is a perfect way to enjoy cubed venison in a savory homemade sauce. It’s easy to make, requires simple ingredients, and is perfect over mashed potatoes, rice, biscuits, or pasta. A hearty and comforting meal ready in just 30 minutes.
Ingredients
Scale
- 4 tbsp butter
- 4 tbsp flour
- 3–4 cups beef broth (adjust for thickness)
- 1 pint canned cubed venison (or 1 lb fresh cubed venison)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp Worcestershire sauce (optional)
Instructions
- Make the Roux: Melt butter in a skillet over medium heat. Whisk in flour and cook for 2–3 minutes until golden brown.
- Add the Broth: Slowly pour in beef broth, whisking continuously. Simmer for 10–15 minutes until thickened.
- Season the Gravy: Stir in salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Adjust seasonings to taste.
- Add the Venison: If using canned venison, drain and add to the gravy. If using fresh venison, brown it separately, then add and simmer for 15–20 minutes until tender.
- Serve and Enjoy: Ladle over mashed potatoes, rice, pasta, or biscuits and serve warm.
Notes
- For a richer gravy, add a splash of heavy cream or extra butter.
- Thicker gravy? Simmer longer or add more flour to the roux.
- Want extra flavor? Add a teaspoon of beef bouillon powder.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American