Venison and gravy

    Venison and gravy

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    About this recipe: This dish is not only easy to make, but it also tastes fantastic. Sliced venison is baked until tender, then served with a delicious homemade gravy. Enjoy with mashed or roast potatoes.

    Serves: 4 

    • 450g boneless venison roast, thinly sliced across the grain
    • 1 tablespoon finely chopped garlic
    • 1 tablespoon barbecue seasoning, such as Schwartz
    • 1 teaspoon chilli powder
    • 475ml beef stock
    • 50g butter
    • 4 tablespoons flour

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Season the venison with garlic, barbecue seasoning and chilli powder. Place into a casserole dish and pour in the beef stock. Cover with a lid and bake in preheated oven until the venison is tender, about 1 hour.
    3. Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow and the bubbling slows, about 10 minutes.
    4. When the venison has finished cooking, whisk 350ml of the stock from the venison roast into the flour roux and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.
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