Cubed Venison Gravy: A Hearty Comfort Dish for Every Beginner Cook
Looking for a hearty, flavor-packed meal? This cubed venison gravy is a must-try! Juicy venison cubes are slow-simmered in a rich, savory gravy that’s perfect for ladling over creamy mashed potatoes or fluffy biscuits. This beginner-friendly recipe is simple to make, highlighting the bold flavors of venison with a comforting, rustic touch. Whether it’s a family dinner or a cozy weekend meal, this dish will warm you from the inside out!
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- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
Scale
Ingredients (Serves 4)
- 4 tablespoons butter – for that rich, creamy base.
- 4 tablespoons all-purpose flour – to create the roux that thickens the gravy.
- 3–4 cups beef broth – adds depth and savory flavor (use less for a thicker gravy, more for a thinner consistency).
- 1 pint canned, cubed venison – drained and ready to add hearty, meaty goodness.
Optional Add-Ins (for extra flavor):
- 1 small onion, finely chopped – adds sweetness and depth.
- 2 cloves garlic, minced – for an aromatic kick.
- 1 teaspoon Worcestershire sauce – enhances the umami flavor.
- Fresh herbs like thyme or rosemary – for a fresh, earthy note.
- Salt and black pepper – to taste.
Instructions
Step 1: Make the Roux
- In a large skillet or saucepan, melt 4 tablespoons of butter over medium heat.
- Once the butter is melted and slightly bubbly, whisk in 4 tablespoons of flour.
- Continue whisking until the mixture is smooth and begins to turn a light golden color. This should take about 2–3 minutes. This step is crucial as it forms the base of your gravy, giving it both thickness and a rich, toasty flavor.
Step 2: Add the Broth
- Gradually whisk in 3–4 cups of beef broth. Start with 3 cups, and if you prefer a thinner consistency, you can add more later.
- Keep whisking to avoid lumps, bringing the mixture to a gentle boil.
- Once it starts boiling, reduce the heat to a simmer. Let it cook for 10–15 minutes, stirring occasionally, until it reaches your desired thickness. Remember, the gravy will continue to thicken slightly as it cools.
Step 3: Add the Venison
- Drain the pint of canned, cubed venison and add it to the simmering gravy.
- Stir well to combine and let it cook for another 5–10 minutes, allowing the venison to heat through and the flavors to meld together.
Step 4: Season and Serve
- Taste the gravy and season with salt and black pepper as needed. If you’re using optional ingredients like Worcestershire sauce or herbs, add them at this stage for an extra burst of flavor.
- Serve hot over mashed potatoes, rice, pasta, or even warm biscuits for a comforting, hearty meal.
Notes
- How to Tell When the Roux Is Ready: It should be smooth, bubbly, and a light golden color. Don’t let it get too dark, or it will taste bitter.
- Troubleshooting Lumpy Gravy: If lumps form, don’t panic! Simply whisk vigorously or use an immersion blender to smooth it out.
- Adjusting Thickness: If your gravy is too thick, whisk in a bit more broth. If it’s too thin, let it simmer longer or add a slurry of flour and water (1 tablespoon flour mixed with 2 tablespoons water).
- Enhancing Flavor: A splash of Worcestershire sauce, a dash of soy sauce, or a sprinkle of herbs can elevate the taste.
- Leftovers: The gravy thickens as it cools. When reheating, add a splash of broth or water to bring it back to the desired consistency.