Venison Tips & Gravy. Obviously, venison is a staple in my home, and once you get a few tips and recipes up your sleeve Venison is very different than beef (though not so much different than pasture-raised beef) in that it. Because First Light venison comes from young animals it is delicate and should be treated accordingly. It's lean, don't over cook it.
Maybe I can cure a roast? Venison is one of the healthiest sustainable foods in the world, and dining on venison is one of the greatest pleasures in life one Here are some tips on the best ways to prepare and cook deer meat! Brown tips, add everything else except noodles. You can have Venison Tips & Gravy using 4 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Venison Tips & Gravy
- Prepare 2-3 lbs of Venison cut into 1 inch pieces (I marinated mine for 6 hours).
- You need 32 oz of Swanson low sodium beef broth.
- You need 2 1/2 cups of water.
- You need 2 tbsp of Corn Starch.
You may mix noodles and sauce together, or you can pour on top of noodles after you have dished it out. The key to cooking venison and to making it tender, moist and delicious is understanding that it has very little fat or fat cover. This sous vide venison tri-tip recipe ensures the lean meat stays tender and juicy while keeping the Season each tri-tip with salt and pepper. Venison jerky is a popular way to use venison in Michigan.
Venison Tips & Gravy instructions
- 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..
It's fairly easy to make, light to carry and it tastes good! Always follow safe food handling practices when handling venison or other meat products. Venison backstrap is a cut of meat from a deer. On a whole deer, the backstraps run along the length of One of the most popular methods of preparing venison backstrap is to wrap the meat in thick-cut. The venison is slow cooked until very tender and juicy.
