Mom Bennett’s Venison Gravy: A Taste of Home

The scent of venison gravy always takes me back to crisp autumn evenings at my friend Sarah’s house. Her mom, a kind woman with a warm smile and even warmer heart, would spend hours in the kitchen, transforming humble ingredients into a comforting feast. I remember the first time I tasted her gravy, rich and savory, ladled generously over fluffy mashed potatoes. It was pure magic, a taste of home that filled my belly and my soul, and I’ve been trying to recreate that magic ever since. Now, I’m thrilled to share a version that comes very close, a recipe inspired by the warmth and generosity of Mom Bennett.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Servings: 8
• Yield: About 6 cups
• Dietary Type: Varies (can be gluten-free with adjustments, see variations)

Ingredients

• 1 quart canned venison (or approximately 4 cups cooked venison, see notes)
• 1 (10.75 ounce) can cream of mushroom soup
• 4 tablespoons flour (all-purpose, or gluten-free blend)
• 1 (12 ounce) can evaporated milk (also known as canned milk)
• 4 tablespoons oil (vegetable, canola, or olive oil)
• 1 cup water
• Salt and pepper to taste

Ingredient Notes:

• For the canned venison, Beachgirl’s recipe #53234 provides a great method. If you don’t have canned venison, you can pressure cook fresh venison for about 90 minutes to achieve a similar tender, shredded consistency.
• You may need more or less water depending on your desired gravy consistency. Adjust accordingly.
• Evaporated milk can be substituted with whole milk or a non-dairy alternative, but the flavor will be slightly different.

Equipment Needed

• Large skillet or saucepan
• Whisk
• Measuring cups and spoons
• Spatula or wooden spoon

Instructions

1. In a large skillet or saucepan, heat the oil over medium heat.
2. Add the flour to the hot oil.
3. Whisk constantly, stirring vigorously, until the flour and oil mixture forms a smooth paste (also known as a roux) and turns a light golden brown color. This browning process is crucial for developing the rich flavor of the gravy. Be careful not to burn the roux; if it starts to smoke or smell burnt, remove the pan from the heat immediately.
4. Slowly pour in the evaporated milk, whisking continuously to prevent lumps from forming. Continue whisking until the mixture is smooth and creamy.
5. Gradually add the water, whisking until fully incorporated and the gravy reaches your desired consistency. You may need to add more or less water depending on how thick you like your gravy.
6. Stir in the can of cream of mushroom soup. This adds a wonderful depth of flavor and helps to thicken the gravy further.
7. Gently fold in the canned venison. Ensure the venison is evenly distributed throughout the gravy.
8. Season with salt and pepper to taste. Start with a small amount of each and adjust as needed to your personal preference.
9. Bring the gravy to a simmer over medium-low heat.
10. Cook, stirring occasionally, until the gravy has thickened to your desired consistency, about 15-20 minutes. Be sure to stir frequently to prevent sticking or burning on the bottom of the pan. A gentle simmer is ideal for allowing the flavors to meld together without causing the gravy to become too thick too quickly.
11. Serve hot over mashed potatoes, biscuits, rice, or your favorite sides.

Expert Tips & Tricks

• For a smoother gravy: If you accidentally end up with lumps, you can use an immersion blender to smooth out the gravy. Alternatively, strain the gravy through a fine-mesh sieve.
• To adjust the thickness: If the gravy is too thin, simmer it for a longer period, allowing it to reduce and thicken. If it becomes too thick, add a little more water or milk to thin it out.
• Add extra flavor: For a richer, more complex flavor, try adding a splash of Worcestershire sauce or a pinch of dried thyme or rosemary to the gravy. You can also sauté some chopped onions and garlic in the oil before adding the flour for an extra layer of flavor.
• Make ahead: You can prepare the gravy up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat it gently on the stovetop before serving.
• Venison Prep: If using fresh venison, brown it in a pan with some oil and onions before adding it to the pressure cooker. This will add depth to your gravy.

Serving & Storage Suggestions

Mom Bennett’s Venison Gravy is best served hot, ladled generously over a bed of creamy mashed potatoes. It’s also delicious with biscuits, rice, polenta, or even spooned over a hearty slice of meatloaf. For a complete meal, serve it with a side of steamed green beans or a fresh garden salad.

Leftover gravy should be stored in an airtight container in the refrigerator. It will keep for up to 3-4 days. To reheat, gently warm the gravy in a saucepan over low heat, stirring occasionally. You may need to add a splash of water or milk to thin it out if it has thickened during storage.

Freezing is also an option. Transfer the cooled gravy to a freezer-safe container, leaving some room at the top for expansion. It can be frozen for up to 2-3 months. Thaw the gravy overnight in the refrigerator before reheating.

Do not leave the gravy at room temperature for more than 2 hours.

Nutritional Information

Please note that this is an estimate. Actual values may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	20mg	7%
Sodium	500mg	22%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	5g	N/A
Protein	10g	20%

Variations & Substitutions

• Gluten-Free Gravy: Use a gluten-free flour blend in place of all-purpose flour. Ensure the cream of mushroom soup is also gluten-free (many brands offer gluten-free varieties).
• Dairy-Free Gravy: Substitute the evaporated milk with a non-dairy milk alternative, such as almond milk, soy milk, or oat milk. The flavor and consistency may be slightly different.
• Spicy Gravy: Add a pinch of red pepper flakes or a dash of hot sauce to the gravy for a spicy kick.
• Mushroom Lovers’ Gravy: Sauté extra mushrooms (such as cremini or shiitake) and add them to the gravy along with the canned cream of mushroom soup.
• Hearty Vegetable Gravy: Add diced carrots, celery, and onions to the skillet along with the oil and flour for a more substantial vegetable gravy.

FAQs (Frequently Asked Questions)

Q: Can I use fresh mushrooms instead of cream of mushroom soup?
A: Yes, you can sauté fresh mushrooms until softened and then add them to the gravy. You might need to add some broth or stock to compensate for the liquid in the cream of mushroom soup.

Q: How do I prevent lumps from forming in my gravy?
A: The key is to whisk constantly while adding the milk and water to the flour and oil mixture. Adding the liquids slowly and gradually, while whisking vigorously, will help to prevent lumps.

Q: Can I use a different type of meat instead of venison?
A: Yes, you can substitute beef, pork, or turkey for the venison. Adjust the cooking time as needed, depending on the type of meat you use.

Q: Can I make this gravy in a slow cooker?
A: Yes, you can. After browning the roux in a skillet, transfer it to a slow cooker. Add the remaining ingredients and cook on low for 4-6 hours, or on high for 2-3 hours, stirring occasionally.

Q: How do I store leftover gravy?
A: Store leftover gravy in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months.

Final Thoughts

Mom Bennett’s Venison Gravy is more than just a recipe; it’s a memory, a feeling, a taste of home. I hope this recipe inspires you to gather around your own table, share a delicious meal with loved ones, and create memories that will last a lifetime. Don’t be afraid to experiment with different variations and substitutions to make it your own. And, most importantly, enjoy the process of creating something delicious and comforting! Pair this with a hearty crusty bread and a glass of red wine for a truly satisfying meal. Let me know what you think!