MOM BENNETT'S VENISON GRAVY

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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

Steps:

  • 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).

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