VENISON GRAVY FOR BREAKFAST
So this is a very easy and tasty gravy..
you first need canned deer which I have.. I can deer meat every winter.
You start out your gravy like you would for regular gravy.. a tab of butter and some oil put in pan get it nice and hot and start adding your flour (oh about 4 Tbsp don’t measure it) then start browning your flour if tooooo pasty add a little more oil but not too much you don’t want your gravy to be all greasy. you brown it till you get a nice brown nutty smelling roux
when it gets BROWN you will add one can of evaporated milk and stir hard and fast to get out lumps…
NOW comes the venison..
you will take a quart of canned venison and pour in the BROTH from the venison.. stir well and add water a little at a time as your gravy boils and you stir….
now salt and pepper well .
add SOME not all of your venison..
you will use the rest of the venison by heating and serving along side your gravy with eggs applesauce and biscuits.
taste gravy before serving to make sure you added enough salt and pepper and to make sure it is at the right consistency not to thick, not to thin
and enjoy.
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