Venison Tips & Gravy. Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Heat the oil in a large skillet over medium-high heat.
It's lean, don't over cook it Venison is very low in fat and is best served medium-rare. Place flour and pepper in a sealable container. Add sirloin or venison chunks, seal and shake to coat meat.
Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, venison tips & gravy. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Venison Tips & Gravy is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Venison Tips & Gravy is something that I’ve loved my entire life.
Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Heat the oil in a large skillet over medium-high heat.
To get started with this particular recipe, we must prepare a few components. You can cook venison tips & gravy using 4 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Venison Tips & Gravy:
- {Make ready 2-3 lbs of Venison cut into 1 inch pieces (I marinated mine for 6 hours).
- {Make ready 32 oz of Swanson low sodium beef broth.
- {Get 2 1/2 cups of water.
- {Make ready 2 tbsp of Corn Starch.
In a Dutch oven, heat olive oil on medium-high and brown the meat in two or three batches. Add McCormick's seasoning and garlic to the pot and sauté, stirring meat until well coated. Traditional venison tips and gravy are a savory lot. This recipe is a bit of a twist on that style, featuring a sweet and tangy marinade and sauce.
Instructions to make Venison Tips & Gravy:
- 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!!**************************.
- 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!.
- 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!!).
- 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😉).
- After your 2 hours is up, mix your corn starch in with 1/2 cup COLD water..
- Slowly add your corn starch mix into your broth stirring the whole time, let boil for 5 minutes. Turn off heat..
- 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!).
- Serve over Egg noodles, Mashed Potatoes or rice..
Serve the venison tips alongside potatoes or over egg noodles. You may mix noodles and sauce together, or you can pour on top of noodles after you have dished it out. You can add some four to the sauce to make it thicker. What it takes to take the gamey taste out of the venison. Tricks and tips for cooking venison.
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