There’s something incredibly comforting about a rich, savory gravy poured generously over a pile of fluffy mashed potatoes or a bed of steaming rice. And when that gravy is made with tender, cubed venison, it becomes even more special. Whether you’re an experienced hunter looking for new ways to cook venison or someone who has been gifted a jar of canned venison and doesn’t know where to start, this Cubed Venison Gravy is a fantastic recipe to try. It’s simple to prepare, requires just a few pantry ingredients, and delivers deep, hearty flavors that feel like home-cooked perfection.
I first made this dish after a hunting trip when I had more venison than I knew what to do with. I wanted something that was quick, satisfying, and easy to make without a long list of ingredients. After experimenting, I found that using canned venison (or pre-cooked fresh venison) with a classic butter and flour roux created a thick, rich, and flavorful gravy that paired perfectly with all my favorite sides. The best part? It’s a one-pan meal, making cleanup just as easy as cooking it.
Whether you’re cooking for a crowd or making a cozy meal for yourself, this recipe is a winner. It’s hearty enough to stand on its own but also versatile—you can customize the seasonings, add vegetables, or even turn it into a full meal by serving it over egg noodles. Plus, venison is lean, high in protein, and packed with nutrients, making this dish a healthier alternative to beef-based gravies. If you’ve never cooked with venison before, this is the perfect recipe to start with!
Why You’ll Love This Recipe
If you’re a fan of hearty, comforting meals, this Cubed Venison Gravy is about to become one of your new favorites. It’s packed with deep, savory flavors, yet it’s incredibly easy to prepare. One of the best things about this recipe is that it requires minimal ingredients, most of which you probably already have in your kitchen. A simple butter and flour roux forms the base of the gravy, while beef broth enhances the meaty flavor. The canned venison adds protein and richness, making it a satisfying dish perfect for busy weeknights or special occasions.
Another reason to love this recipe is that it’s budget-friendly. Venison is often home-harvested or gifted, making it a cost-effective alternative to beef. Even if you buy it, it’s typically cheaper per pound than high-quality cuts of steak or roast. Plus, this recipe stretches the meat by incorporating it into a gravy, meaning you get more servings from a smaller portion of meat. It’s a great way to make your venison supply last longer while still enjoying delicious, filling meals.
Lastly, this dish is incredibly versatile. You can serve it over mashed potatoes, rice, pasta, or biscuits, making it adaptable to whatever you have on hand. It also thickens beautifully as it cools, making it an excellent option for meal prep. If you love recipes that are easy, flavorful, and adaptable, this is definitely one to add to your rotation!
Ingredients
To make this rich and flavorful venison gravy, you’ll need just a few simple ingredients.
- 4 tbsp butter – Creates a rich base for the roux.
- 4 tbsp flour – Thickens the gravy to a perfect consistency.
- 3-4 cups beef broth – Enhances the flavor and provides the ideal gravy texture. Use less broth for a thicker consistency or more broth for a thinner gravy.
- 1 pint canned, cubed venison (drained) – Tender, pre-cooked venison that melts into the gravy. If using fresh venison, sear it first before adding to the gravy.
Instructions
Step 1: Make the Roux
The key to any good gravy is a well-made roux, which is just a mixture of butter and flour cooked together until golden brown. To start, heat a large skillet or saucepan over medium heat and melt the butter. Once melted, sprinkle in the flour and whisk continuously to prevent lumps. You want to cook the roux for about 2-3 minutes, or until it turns a light golden brown. This step is crucial because it removes the raw flour taste and adds depth and richness to the gravy.
Step 2: Build the Gravy
Once your roux is golden and fragrant, slowly pour in the beef broth, whisking constantly to ensure a smooth consistency. Adding the broth gradually helps prevent lumps from forming. Increase the heat slightly and bring the mixture to a gentle boil, then reduce to a simmer. Allow the gravy to cook for about 10-15 minutes, stirring occasionally. As it simmers, the flavors will develop, and the gravy will thicken to a perfect consistency. If it gets too thick, simply add a little more broth to loosen it up.
Step 3: Add the Venison & Finish
Once the gravy is thick and flavorful, stir in the drained, cubed venison. If you’re using fresh venison instead of canned, brown the cubed meat in butter first, then proceed with the recipe. Let the venison simmer in the gravy for about 5-10 minutes, allowing it to heat through and absorb all the rich flavors. At this point, taste the gravy and adjust the seasonings as needed—a pinch of salt, pepper, or garlic powder can elevate the dish even more. Once everything is well combined, serve hot over mashed potatoes, rice, pasta, or biscuits.
Tips & Variations
- Make It Creamier – Stir in a splash of heavy cream or whole milk at the end for an extra-rich finish.
- Enhance the Flavor – Add a dash of Worcestershire sauce, garlic powder, or onion powder for extra depth.
- Use Fresh Venison – If you’re not using canned venison, brown fresh cubed venison in butter or oil before making the roux. This will add more flavor.
- Want a Thicker Gravy? – Simmer it for longer, as it will continue to thicken as it cools.
What to Serve with Venison Gravy
This rich and hearty gravy pairs beautifully with a variety of side dishes. Here are some ideas:
- Mashed Potatoes – The ultimate comfort food combination! The creamy potatoes soak up the delicious venison gravy perfectly.
- Buttery Biscuits – Flaky biscuits are great for sopping up all that savory goodness.
- Roasted Vegetables – Serve with roasted carrots, Brussels sprouts, or green beans for a well-rounded meal.
- Rice or Egg Noodles – If you want a heartier option, ladle the venison gravy over steamed rice or buttery egg noodles.
Storage & Reheating
If you have leftovers, store them properly to maintain the best texture and flavor.
- Storage: Keep the venison gravy in an airtight container in the fridge for up to 3 days.
- Reheating: Warm it gently on the stovetop over low heat, adding a splash of broth if needed to thin it out.
- Freezing: Not recommended, as dairy-based gravies can separate when frozen.
FAQs
Can I use fresh venison instead of canned?
Yes! Just sear cubed venison before making the roux. Fresh venison adds a deeper, richer flavor.
Can I use cornstarch instead of flour?
Yes! Mix 1 tbsp cornstarch with 2 tbsp cold water and add it at the end of cooking for a gluten-free thickener.
How can I reduce the gamey flavor of venison?
Soak the meat in buttermilk or saltwater for a few hours before cooking to mellow out any strong flavors.
Conclusion
This Cubed Venison Gravy is a simple, hearty, and flavorful meal that’s perfect for any occasion. Whether you serve it over mashed potatoes, rice, or biscuits, it’s guaranteed to be a hit. Give it a try, and don’t forget to share your version—I’d love to hear how you made it your own!
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Cubed Venison Gravy – Rich & Savory One-Pan Meal
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This rich and flavorful cubed venison gravy is a hearty dish that’s perfect for serving over mashed potatoes, rice, pasta, or biscuits. Made with tender canned venison and a smooth, homemade gravy, this dish comes together in just 20 minutes. It’s a fantastic way to enjoy venison while creating a budget-friendly, comforting meal.
Ingredients
- 4 tbsp butter
- 4 tbsp flour (for thickening)
- 3–4 cups beef broth (use less for thicker gravy, more for thinner consistency)
- 1 pint canned, cubed venison (drained)
Instructions
- Melt butter in a large pan over medium heat.
- Whisk in flour and cook until golden brown to form a roux.
- Slowly whisk in beef broth, stirring constantly to avoid lumps.
- Bring to a boil, then reduce to a simmer for 10-15 minutes.
- Stir in drained venison, cooking for 5-10 more minutes.
- Serve hot over mashed potatoes, rice, pasta, or biscuits.
Notes
- Add a splash of heavy cream for extra richness.
- Enhance flavor with garlic powder, onion powder, or Worcestershire sauce.
- If using fresh venison, brown it before making the roux.
- Simmer longer if you want a thicker gravy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: Southern, Comfort Food