Best Ground Venison Gravy Recipe

If you ask me, ground venison gravy is a total game-changer for comfort food lovers.

This rich, hearty gravy takes your traditional breakfast or dinner to new heights with its deep, savory flavor. Fresh ground venison creates a wonderfully meaty base that pairs perfectly with black pepper and herbs.

It’s made with simple pantry ingredients and comes together quickly in one pan, just like Grandma used to make. A splash of milk and a bit of flour help create that smooth, stick-to-your-ribs consistency we all love.

It’s a cozy, filling recipe that works just as well over biscuits for breakfast as it does on mashed potatoes for dinner.

What Kind of Ground Venison Should I Use?

For gravy, you’ll want to use ground venison that has a bit of fat added to it, since venison on its own is extremely lean. Most butchers mix ground venison with about 10-20% pork fat or beef fat, which helps keep the meat moist and adds flavor. If your ground venison is pure with no added fat, you might want to mix in a little ground pork or increase the butter in your recipe to compensate. When selecting ground venison, look for meat that’s a deep red color and has been freshly ground – if you’re getting it from a processor, ask about the fat content they use in their mix. Remember that fresh venison should have a clean, subtle smell with no gamey odor.

Options for Substitutions

Need to make some swaps for this gravy recipe? Here are some helpful substitutions:

• Ground venison breakfast sausage: If you can’t find venison sausage, you can use regular pork breakfast sausage, ground turkey sausage, or plain ground venison (just add some breakfast sausage seasonings like sage, thyme, and a pinch of red pepper flakes).
• Full-fat milk: While full-fat milk gives the best texture, you can use 2% milk or even half-and-half for a richer gravy. For a dairy-free option, unsweetened plain almond milk works, but the gravy won’t be as creamy.
• All-purpose flour: You can swap the flour with cornstarch (use 1 tablespoon instead of 2) or gluten-free flour blend for a gluten-free version. If using cornstarch, mix it with cold milk first to prevent lumps.
• Butter: You can use the fat rendered from the sausage instead of butter, or swap in olive oil or dairy-free butter alternatives. Keep in mind that butter adds a nice richness to the final dish.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking venison gravy is preventing the meat from becoming tough and dry – make sure to cook the ground venison over medium heat just until it’s no longer pink, as overcooking will make it chewy and unpleasant. A common error is not removing excess fat after browning the meat, but keeping some fat is crucial for a flavorful roux – aim to leave about 2 tablespoons along with your butter. Making gravy can quickly go wrong if you don’t whisk constantly while adding the milk, so pour it in gradually while stirring to prevent those dreaded lumps from forming. For the smoothest possible gravy, let it simmer for at least 5-7 minutes after adding all the milk, stirring occasionally to prevent it from sticking to the bottom of the pan.

What to Serve With Venison Gravy?

This rich and hearty gravy is just begging to be served over warm, fluffy biscuits for a classic breakfast or brunch! If you’re not in a biscuit mood, try spooning it over a pile of creamy mashed potatoes or crispy hash browns – both options are perfect for soaking up all that good gravy. For a complete breakfast spread, I like to add some scrambled eggs and maybe some fresh fruit on the side to balance out the richness. You could also go the comfort food route and serve this gravy over toast points or even grits for a true Southern-style meal.

Storage Instructions

Keep Fresh: Let your venison gravy cool down, then transfer it to an airtight container and pop it in the fridge. It’ll stay good for about 3-4 days. The gravy might thicken up a bit in the fridge, but don’t worry – that’s totally normal!

Freeze: This gravy freezes really well! Pour it into a freezer-safe container or freezer bag, leaving a little space for expansion, and it’ll keep for up to 3 months. I like to freeze it in smaller portions so I can thaw just what I need.

Warm Up: To bring your gravy back to life, warm it up slowly on the stovetop over medium-low heat, stirring frequently. If it’s too thick, just add a splash of milk or water until you get the right consistency. You can also microwave it in short bursts, stirring between each one.

Preparation Time	5-10 minutes
Cooking Time	15-20 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 70-80 g
• Fat: 80-90 g
• Carbohydrates: 40-50 g

Ingredients

• 1 lb ground venison breakfast sausage (or any ground venison, seasoned to taste)
• ground black pepper to taste (freshly ground for best flavor)
• 2 tbsp unsalted butter (I prefer Kerrygold unsalted butter)
• 2 cups full-fat milk (whole milk gives better texture and richness)
• 2 tbsp all-purpose flour
• salt to taste

Step 1: Cook the Venison Breakfast Sausage

In a large skillet, add the ground venison breakfast sausage.

Cook over medium heat until the sausage is fully cooked through, breaking it apart with a spoon as it cooks to ensure even browning.

Step 2: Prepare the Roux

While the sausage is cooking, melt some butter in a microwave-safe bowl or measuring cup.

Once melted, add in the flour and stir well to create a roux.

This will be used to thicken the gravy later.

Step 3: Combine Sausage and Roux

When the sausage is cooked, add the prepared roux to the skillet.

Stir to combine the sausage and roux thoroughly, ensuring the roux coats the sausage evenly.

Step 4: Add Milk and Thicken the Gravy

Slowly pour in the milk while stirring constantly to prevent lumps.

Reduce the heat to medium-low and continue to cook, stirring frequently until the gravy has thickened to your desired consistency.

Step 5: Season and Serve

Once thickened, season the gravy with salt and pepper to taste.

Serve the venison sausage gravy immediately over your choice of biscuits, toast, or another favorite side.