Venison With Gravy

If you’re anything like our family, you still have last season’s venison in the freezer and you need to use it up. Try this Venison with Gravy recipe with all the fresh potatoes coming out of the garden or from your local vegetable stand, this is perfect timing to use them up.

Ingredients:

  • 6-to-8 Venison, Elk chops or steak pieces
  • 1 cup water
  • Seasonings: garlic, seasoned salt, your favorite grilling seasoning
  • 10-ounce can of cream of mushroom soup
  • Pearl onions (1/2-bag or 10- to 15 onions
  • Mushrooms — fresh or canned
  • 8 ounces sour cream
  • 1/2-cup water with 1 tablespoon of cornstarch — mix until smooth
  • Salt and pepper to taste

Place steaks in slow cooker with water, onions and seasoning. Cover and cook for 3- to 4 hours. Add to slow cooker cornstarch mixture, soup, mushrooms, sour cream and heat. Serve over mashed potatoes.

Kris Winkelman’s “Ultimate Wild Game and Fish Cookbook” is available for $10.00 plus $9.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.

Leave a Reply

Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.