Venison with Brown Gravy

Venison with Brown Gravy

By Sportman's Table Chef Published: July 5, 2013

• Yield: 4-5 Servings
• Prep: 15 mins
• Cook: 30 mins
• Ready In: 45 mins

This delicious recipe will make non-believers rethink venison. Moist,tender and easy to prepare, you'll be amazed at how wonderful …

Ingredients

• 1 or 2 lbs. cubed venison
• 1 sm. onion diced
• 1 stalk celery diced
• 3 tbs. red wine
• 2 cups stock
• 1/2 cup butter
• 2 T. oil
• 1/2 cup flour
• to taste salt
• to taste pepper
• to taste garlic powder or fresh garlic

Instructions

1. Brown meat in oil for 3-4 min. Add onions, celery, salt, pepper and garlic powder. Cook until onions and celery are lightly browned. Deglaze pan with wine. Simmer 2-3 min covered. Simmer meat for 30 min- 2 hours depending on the tenderness (longer if it is less tender). Make roux. Melt butter whisk in flour. Stir with whisk until smooth.
   
2. Use whisk to stir roux into meat simmering in stock. Stir until smooth simmer until thick. Serve over noodles, rice or mashed potatoes. Tip: cook with tender cut of meat.
   

• Cuisine: American
• Course: Entrée
• Skill Level: Moderate