Venison Tips & Gravy

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, venison tips & gravy. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Add the venison chunks, and cook until nicely browned on. While the rice is cooking, add the venison,. It's lean, don't over cook it Venison is very low in fat and is best served medium-rare. Venison is not gamey; it merely has a flavor.

Venison Tips & Gravy is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Venison Tips & Gravy is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have venison tips & gravy using 4 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Venison Tips & Gravy:
  1. Make ready 2-3 lbs Venison cut into 1 inch pieces (I marinated mine for 6 hours)
  2. Make ready 32 oz Swanson low sodium beef broth
  3. Take 2 1⁄2 cups water
  4. Prepare 2 tbsp Corn Starch

I cook it five nights a week, along with heirloom produce from our garden, for my husband and our seven children. He recommends field dressing the deer as quickly as possible and storing the meat at a cool temperature to let it age. The safest way to age venison is to debone the deer and place the meat inside of a heavy contractor's bag. This cuts down on space and allows you to keep the meat in the bottom of your refrigerator at a constant temperature.

Steps to make Venison Tips & Gravy:
  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.

The safest way to age venison is to debone the deer and place the meat inside of a heavy contractor's bag. This cuts down on space and allows you to keep the meat in the bottom of your refrigerator at a constant temperature. A lot of people swear by utilizing brines (a mixture of liquid, salt, and sugar) for venison. It can reduce that gamey flavor as well as tenderize. And above all, don't be afraid to experiment!

So that’s going to wrap this up for this exceptional food venison tips & gravy recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!