Venison and gravy

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    Venison and gravy

    Venison and gravy

    (40)
    1hr30min


    35 people made this

    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (40)

    by
    27

    This recipe is amazing! We are HUGE venison fans, so needless to say, we have tried them all! This is by far the best venison I have ever eaten! My husband took it for lunch the next day and his coworkers devoured it! Follow thr recipe exactly and it's perfection!  -  19 Jun 2008  (Review from Allrecipes US | Canada)

    by
    23

    i'm living in amsterdam (.nl), and the only venison i can get my hands on easily is either steak, or pre-diced stewing steak. i used the latter. i sliced the thicker pieces into thinner slices, but still needed a bit more than 90 mins before it was tender enough to eat. 'grill seasoning' also isn't something common here, so i made mine using 1 tbs fresh coarse ground black pepper, 1 tsp kosher salt, onion power, garlic power and ground coriander each, and 1/3 tsp crushed red pepper flakes. but! it was absolutely delicious. i served it with roasted potatoes, carrots, parsnips & shallots, and it went down a treat. the only reason i'm giving it 4 stars instead of 5 is because i suspect that the reason the meat wasn't more tender is because i used meat from the freezer. also, we're not big eaters, but there's no way 1 pound of venison would divide between 4 people. 3 at a push maybe. nice one, i'll be making it again.  -  28 Mar 2009  (Review from Allrecipes US | Canada)

    by
    14

    I have made this recipe many times, and each time it is as good as the first time i made it. My husband is a big deer hunter so we always have fresh venison in the winter time, and we always have way too much than we can eat! The first time i made this, he couldn't get enough, he wanted me to make it everyday that week!!!  -  21 May 2009  (Review from Allrecipes US | Canada)

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