Venison Gravy is made of tender, shredded bits of venison smothered in a creamy gravy and inspired by the homemade comfort of creamed chipped beef.
If you want to use something beside venision in this gravy, it’s equally tasty. I’ve used roast beef, ground beef and more recently, I’ve used deli-sliced roast beef. This is a great recipe to use up leftovers.
How to Remove Gamey Taste in Venison
The venison we get is dressed really well and packaged immediately. We rarely have any gamey taste but, sometimes, you just want to be safe.
I decide on my overnight marinade based on what I’ll be making. Since I’m making Venison Gravy, I decided to marinate the raw meat in milk overnight.
I’ve used everything from salad dressing to salt brine. The marinade you use will obviously affect the flavor. Milk is best when you want something very mild.
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How to Cook Venison Roast
I had cooked this venison roast in the Instant Pot. Unlike other cooking methods, it doesn’t seem to need a lot of tenderizing. The meat is completely fork tender from the pressure cooker.
Wash off the milk from the meat in cool water. Place half a large onion, cut in slivers, into the Instant Pot with the chunks of venison. Add about a teaspoon Beef Better Than Bouillon and 1 ½ cups water. Pressure cook for 70 minutes, then natural release.
The venison will be perfectly tender and will take almost no effort to shred it.
If you want a different use for your venison roast, also try this Tomato Braised Venison I’ve done in the Instant Pot. It’s delicious with tomato.
Lynette of Cleverly Simple has some tips on roasting venison in an oven. If you have a large venison roast, her recipe will be handy. The next morning, you can make my Venison Gravy with the leftovers!
More Recipes
If you like comfort food (who doesn’t?), you may be interested in these delicious recipes too.
- Chili Cheese Tater Tots
- Potatoes O’Brien Breakfast Casserole
- Cube Steaks with Mushroom Gravy
- Tomato Braised Venison
- Chorizo and Jalapeno Venison Burger
Recipe
Venison Gravy Recipe
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Ingredients
- 4 tablespoons Butter
- 3 cups Milk, divided
- 4 tablespoons All Purpose Flour
- 16 ounces Venison, roasted until tender, shredded with forks
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
- Place butter in skillet on medium heat.
- While heating, measure out ONE CUP OF MILK and place flour, salt and pepper into the milk. Whisk well until there are no lumps. Set aside.
- Place shredded venison (or beef) into skillet with butter. Allow to heat through, about 4 or 5 minutes.
- Stir in milk mixture and remaining TWO CUPS milk.
- Continue heating, stirring frequently. Cook until desired consistency, about 10 minutes. Serve immediately.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Melissa says
If I have already chipped venison instead of a roast, how long would I put it in the Instant Pot? 70 minutes seems too lengthy.
Christian Guzman says
You have uncooked chopped venison? If I was planning on using it to make venison gravy, I would probably cook it in water with an onion (cut in half) for about 20-25 minutes, natural release. When you open it, check for doneness. It’s okay to cook it more, if it’s not as tender as you would like. Just always make sure you have enough liquid to cook again. Some of it is released by steam. Thank you for visiting!