Gravy recipes

[mabr]

Hey folks im looking for a gravy recipe for venison that has been cubed. I want something similar to a Salisbury steak meal you would get in a country style restaurant, dark brown gravy.

Also want a one like you would get with country fried steak. That’s would be more of a white color gravy.

I’ve never been good at making gravy for some reason and want to get it right. Wife seems to always use cream of mushroom in all her recipes and im getting a little tired of them.

[Kidd]

Also want a one like you would get with country fried steak. That’s would be more of a white color gravy.

The white gravy you get on country fried steak is usually a sausage gravy and really easy to make. Brown a pound of bulk sausage, then stir in about 1/4 cup flour, then add a little milk, start with a cup and add as needed. Cook until it's your desired thickness and serve.

[reinhard1]

Mabr, if i were to give you a gravy recipe, it would have to be the best gravy recipe i know. that would mean you would have to make rouladen with your venison. to find it click on "search" and type rauladen. then scroll down the the first entry that has a title of "Reinhard, do you have a rouladen recipe/advice". now on that recipe i say to cut thin slices of meat and then roll the ingrediants inside the rolls and put toothpicks to secure. so it's best to use the top round of the venison to get your largest slices. it would be a treat for your whole family. it takes a little work but it's worth it. last year i made 52 rauladen for a holliday meal [beef slices though]. if you have any questions call me. if you lost my number PM me and i'll give it again. i have made this with venison many times. i serve it with real potato dumplings and sourkrout with bacon. good luck.

[Jim Almquist]

Here is the link that reinhard is talking about: rouladen recipe

[reinhard1]

thanks Jim. good luck.

[Harmonica Bear]

Rouladen!!!!! My favorite meal, period.

[mabr]

Ok I copied it Ill give it try.

As for the gravy, Ive tried tried tried and I guess im to anxious with gravy seams I always get it to thick or burn it. I need more patience I guess.

[reinhard1]

Mabr, take your time and you will be fine. dont be in a hurry and time the meal out. call me if you have questions. once you get this down, it will be like riding a bike. i make this once or twice a year, on special holidays and crave it all the time. from when i was a kid to the present time i have had a lot of great gravy's, but this is the result of the full rauladen meal. you just cant make this up without it. good luck.

[Walleyehooker]

As long as you have drippings gravey is as simple as adding flour and water.Tupperware makes a shaker cup that works well for gravey.I put about equal parts of flour and water and shake it up so there is no lumps in it.Then add it to the drippings of the browned meat and simmer.It will thicken as it simmers.If it gets to thick add water or not thick enough just add more of the mixture.Same for makeing gravey with turkey drippings etc.

For a white sauce I melt a 1/4 cup of butter then add a 1/4 cup of flour and stir and simmer for a couple minutes.Then add 2 cups of milk and simmer and it will thicken.You can brown burger etc.and add this for a meat gravy over bisquits. I also make what some call $hit on a shingle where I make this white sauce and add chip beef and peas and serve it over toast or bisquits.You can also add some seasonings to it if you like.

[Walleyehooker]

Also I wouldnt be surprised if there are videos on you tube for some of these.

[Walleyehooker]

If you want your gravey a little browner in color there is stuff called kitchen bouquet that comes in a bottle available at most stores that you can add to your gravey for color.

[Walleyehooker]

http://www.amazon.com/Kitchen-Bouquet-Browning-Seasoning-Sauce-32/dp/B001GHYO5I

[reinhard1]

thanks for the information. i like the tupperware deal with the flour and water. i use an electric mixer on high speed. also had good luck with corn starch and wondra.

i know the rauladen meal is a lot of preperation but it is the best gravy in my opinion. but with gravy dripping, that has always been a standard and good.

when people ask me when i was working what do i use to make a gravy for pot roast this is what i would tell them and i still use it to this day. kind of practice what you preach thing.

in a roaster i would put in one bottle of beer, one box of Lipton beefy onion soup mix [two packs inside] and thats it. then i would stir it up. i would put about a 4 pound chuck roast in the roaster, fliping it over a few times in the mixture. then i would cover it and roast it at 326 deg until half done and then turn the roast over until tender. the roaster would be covered the whole time. the roast itself will provide some juices as well.

i dont go by time with a pot roast, i go with a fork. when i can stick a fork in the roast and i can pull it apart with ease it's done. then i take the roast out and add my flour/water mix and thicken it to my liking. then i put the roast back in. ready to go. good luck.

[reinhard1]

here is a simple venison gravy to serve over biscuits or toast.

1 lb. ground venison

1/4 cup chopped onion

1/2 tsp salt

1/8 tsp pepper

1/4 cup flour

2 cups of milk

in a skillet cook the ground venison and onion until meat is done. add the flour and stir to make a gravy paste. add salt, pepper, and milk. cook venison gravy over medium heat while stiring constantly until gravy mix starts to boil and thicken. good luck