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Beef Recipe

Easiest Way to Make Tasty Venison Tips & Gravy

Venison Tips & Gravy. Make Sure That You Are On The Best Rates For Your Energy. Make Sure That You Are On The Best Energy Deal. The Highest Quality Crystals from the smallest specimen to the largest Statement Piece.

Add the venison chunks, and cook until nicely browned on the outside and almost cooked through. Because First Light venison comes from young animals it is delicate and should be treated accordingly. It's lean, don't over cook it Venison is very low in fat and is best served medium-rare. You can have Venison Tips & Gravy using 4 ingredients and 8 steps. Here is how you cook it.

Ingredients of Venison Tips & Gravy

  1. You need 2-3 lbs of Venison cut into 1 inch pieces (I marinated mine for 6 hours).
  2. It’s 32 oz of Swanson low sodium beef broth.
  3. You need 2 1/2 cups of water.
  4. You need 2 tbsp of Corn Starch.

Venison is one of the healthiest sustainable foods in the world, and dining on venison is one of the greatest pleasures in life one can have. Venison hindquarters produce the most meat, which can be broken down into large, usable cuts. I did my best to describe each cut below, although note that the terminology for these cuts is often different based on region. Above you can see the four whole pieces that come from the hindquarter..

Venison Tips & Gravy step by step

  1. Prep your cut of venison by cutting into 1 inch pieces (we processed our own deer and did this before we froze our meat to make prep easier)******************************************I marinated mine for about 6 hours, ((1/2 cup Brown Sugar, 1/2 cup soy sauce, 1/2 cup worcestershire sauce, Cayenne pepper, Paprika, Garlic salt, Onion powder.)) This part is optional, by the way!!**************************.
  2. In a large sauce pan heat your oil of choice over medium heat, throw in your venison and cook on all sides, until light brown (5-6 mins) **** Do not cook too long or your meat will be chewy and hard to eat!*********************************** Also, at this point you could add in some onions & bell peppers if you wish. I have picky eaters and I can't add either of those amazing ingredients!.
  3. Once meat is browned, pour in beef broth & 2 cups of water, Bring to a rolling boil. **************************** (I use low sodium broth, you can put more salt in you can't take salt out!!).
  4. Once boiling turn heat to low, cover and let simmer for 2 hours (yes, you need to stir every so often to keep from burning to the bottom😉).
  5. After your 2 hours is up, mix your corn starch in with 1/2 cup COLD water..
  6. Slowly add your corn starch mix into your broth stirring the whole time, let boil for 5 minutes. Turn off heat..
  7. If your gravy isn't thick enough for your liking you can try adding more corn starch mixture (1 tbsp CornStarch & 1/4 cold water cup at a time, make sure heat is on when doing so!).
  8. Serve over Egg noodles, Mashed Potatoes or rice..

Three Butchering Tips for Better Deer Meat. I cook it five nights a week, along with heirloom produce from our garden, for my husband and our seven children. Use only venison that has been field-dressed correctly. The longer the meat stays on the deer carcass after the animal was shot, the tougher it becomes. Choose only deer meat that was cut, skinned, wrapped and refrigerated promptly by a professional or an experienced deer butcher.

source: cookpad.com

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