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.
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!
If you like comfort food (who doesn’t?), you may be interested in these delicious recipes too.
Venison Gravy RecipeTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 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
- 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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