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Quick and Easy Venison with Gravy

Quick and Easy Venison with Gravy

Chunks of venison in a dark gravy on top of a pile of mashed potatoes on a grey plate with a fork next to it.

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.

Quick and Easy Venison with Gravy

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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4


  • 2 lbs venison
  • 1 tbsp butter
  • ¼ cup Worcestershire sauce
  • ½ tsp onion powder
  • 1 tbsp onion flakes
  • ¼ tsp onion salt
  • ½ tsp dried parsley
  • 1 can sliced mushrooms
  • 1 packet brown gravy mix
  • cup 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 1¼ cup of water and the contents of the brown gravy packet (disregard the instructions on the back of the gravy packet) and let that simmer for at least 5 minutes, stirring every minute.
  • Stir in the sour cream and simmer for about 1-2 minutes. Serve over a bed of egg noodles. Enjoy!
Keyword Venison
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