Ingredients for Mom Bennett's Venison Gravy
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How to Make Mom Bennett's Venison Gravy
- In a medium skillet, whisk together 1/4 cup all-purpose flour and 1/4 cup vegetable oil over medium heat. Cook, stirring constantly, until the mixture is a light brown roux (about 5-7 minutes).
- Gradually whisk in 2 cups of whole milk and 1/2 cup of water. Continue whisking until smooth.
- Stir in 1 (10.75 ounce) can of condensed cream of mushroom soup and 1 (16-ounce) jar of canned venison.
- Season generously with salt and freshly ground black pepper to taste.
- Reduce heat to low and simmer, stirring occasionally, until the gravy has thickened to your desired consistency (about 5-10 minutes).
- Serve immediately over a generous helping of creamy mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
68g
Fat
16g
Carbs
7g