Mom Bennett's Venison Gravy |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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 Venison - Pressure Canned for canned venison. You can pressure cook the venison for 90 minutes to get the same consistency of the meat. Ingredients:
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 |
Directions:
1. Mix flour and oil in skillet over medium heat until brown, stirring constantly.
2. Add canned milk and water enough to make gravy. Add canned soup and a quart jar of canned venison.
3. Salt and pepper to taste; cook till thick. Serve over mashed potatoes (hopefully mine, lol).
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