Mom Bennett's Venison Gravy Recipe

Transform leftover venison into a rich and savory gravy, perfect for drizzling over creamy mashed potatoes! This recipe, inspired by Mom Bennett's classic, uses canned venison for convenience (see beachgirl's recipe #53234 for details on preparing your own). Whether you're using pressure-cooked venison (90 minutes for tender perfection) or canned, this gravy is a hunter's delight and a guaranteed crowd-pleaser. Get ready for a taste of heartwarming comfort food!

Prep Time 5 mins
Cook Time 40 mins
Calories 216.4 kcal
Protein 7g
Rating 3.8 (4 Reviews)
Mom Bennett's Venison Gravy 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mom Bennett's Venison Gravy

  • 1 (16-ounce) jar canned venison
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/4 cup vegetable oil
  • 1/2 cup water
  • Salt to taste
  • Freshly ground black pepper to taste
  • Generous helping of creamy mashed potatoes (for serving)

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How to Make Mom Bennett's Venison Gravy

  1. 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).
  2. Gradually whisk in 2 cups of whole milk and 1/2 cup of water. Continue whisking until smooth.
  3. Stir in 1 (10.75 ounce) can of condensed cream of mushroom soup and 1 (16-ounce) jar of canned venison.
  4. Season generously with salt and freshly ground black pepper to taste.
  5. Reduce heat to low and simmer, stirring occasionally, until the gravy has thickened to your desired consistency (about 5-10 minutes).
  6. Serve immediately over a generous helping of creamy mashed potatoes.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

68g

Fat

16g

Carbs

7g