Quick & Easy Venison with Gravy

Quick & Easy Venison with Gravy

By Dillon Bailey 

When I started butchering my own deer, I didn’t own a meat grinder. I had to get creative with all my scrap pieces of meat. I came up with this recipe around three years ago because it allowed me to use my packages of "grind" without actually needing a grinder. The unground meat works great for stews and anything in a crock pot, but this recipe is by far my favorite. It tastes great and it’s very simple for anyone to do.



  • 2 lbs of venison 
  • 1 tbsp butter
  • 1/4 cup of Worcestershire
  • 1/2 tsp onion powder
  • 1 tbsp minced onion
  • 1/4 tsp onion salt
  • 1/2 tsp parsley
  • 1 can sliced mushrooms
  • 1 packet of brown gravy mix
  • 1/3 cup of sour cream  


Cut the the meat into small pieces and dust with salt and pepper.

Melt the butter in a pan over a medium high heat and add the meat, browning the meat all around for about 3 minutes. 

Now add in the Worcestershire sauce, onion powder, onion flakes, onion salt, parsley, mushrooms and let it simmer for about 5-6 minutes. 

Add 1 1/4 cup of water and the contents of the brown gravy packet (disregard the instructions on the back of the gravy packet, it usually calls for 1 cup of water) and let that simmer for at least 5 minutes, stirring every minute.

Lastly, stir in the sour cream and simmer for about 1-2 minutes. Serve over a bed of egg noodles. Enjoy!

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