Braised Venison with Gravy

  • Prep Time: 25 minutes
  • Cook Time: 90 minutes
  • Ready Time: 1 Hour, 55 Min
  • Servings: 6 servings


  • 12 ounce noodles optional
  • 1/2 cup sour cream
  • 3 tablespoon flour
  • 1 teaspoon beef bouillon granules
  • 1/2 cup carrot sliced
  • 1/2 cup onion
  • 6 ounce tomato juice
  • 1 tablespoon oil
  • 2 pound venison


    1. Trim fat from meat. In a 4 to 6 quart Dutch oven brown meat in hot oil. Drain off fat. Add tomato juice, onion, carrot, and bouillon granules. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 to 2 hours or until meat is tender. Transfer meat to a platter. Keep warm.
    2. For gravy, measure vegetable mixture; skim fat. If necessary, add enough water to vegetable mixture to equal 2 cups. Return to Dutch oven. Stir flour into sour cream. Stir into vegetable mixture in pan. Cook and stir over medium heat until thick and bubbly. Cook and stir for 1 minute more.
    3. If desired, season to taste with salt and pepper. Serve gravy with meat and, if desired, noodles or mashed potatoes.
Nutritional Information
Braised Venison with Gravy

Servings Per Recipe: 6 servings

Amount Per Serving

Calories: 490

  • Total Fat: 12g
  • Cholesterol: 195mg
  • Sodium: 320mg
  • Total Carbs: 48g
  •     Dietary Fiber: 3g
  • Protein: 44g


There are no comments for this post yet. Why not cook this recipe and be the first to tell the world about it?

Submit Comment



Comment Text


Answer this to prove you aren't a spambot. What color is an orange?