Venison Tips & Gravy. Venison is one of the healthiest sustainable foods in the world, and dining on venison is one of the greatest pleasures in life one Here are some tips on the best ways to prepare and cook deer meat! Because First Light venison comes from young animals it is delicate and should be treated accordingly. It's lean, don't over cook it.

You may mix noodles and sauce together, or you can pour on top of noodles after you have dished it out. For a healthier alternative, substitute honey. Executive Chef Graham Brown, a renowned expert on cooking with Cervena farmed venison from New Zealand, provides his tips for getting the best flavor. You can have Venison Tips & Gravy using 4 ingredients and 8 steps. Here is how you cook it.

Ingredients of Venison Tips & Gravy

Prepare 2-3 lbs of Venison cut into 1 inch pieces (I marinated mine for 6 hours).
You need 32 oz of Swanson low sodium beef broth.
You need 2 1/2 cups of water.
You need 2 tbsp of Corn Starch.

It's that time of year, deer are hitting the ground from east to west and north to south. For many of us, that means the freezer is rapidly filling up. Venison is a nutrient-dense meat with some unique benefits. This article examines its full nutrition facts, health benefits, and concerns.

Venison Tips & Gravy instructions

Prep your cut of venison by cutting into 1 inch pieces (we processed our own deer and did this before we froze our meat to make prep easier)******************************************I marinated mine for about 6 hours, ((1/2 cup Brown Sugar, 1/2 cup soy sauce, 1/2 cup worcestershire sauce, Cayenne pepper, Paprika, Garlic salt, Onion powder.)) This part is optional, by the way!!**************************.
In a large sauce pan heat your oil of choice over medium heat, throw in your venison and cook on all sides, until light brown (5-6 mins) **** Do not cook too long or your meat will be chewy and hard to eat!*********************************** Also, at this point you could add in some onions & bell peppers if you wish. I have picky eaters and I can't add either of those amazing ingredients!.
Once meat is browned, pour in beef broth & 2 cups of water, Bring to a rolling boil. **************************** (I use low sodium broth, you can put more salt in you can't take salt out!!).
Once boiling turn heat to low, cover and let simmer for 2 hours (yes, you need to stir every so often to keep from burning to the bottom😉).
After your 2 hours is up, mix your corn starch in with 1/2 cup COLD water..
Slowly add your corn starch mix into your broth stirring the whole time, let boil for 5 minutes. Turn off heat..
If your gravy isn't thick enough for your liking you can try adding more corn starch mixture (1 tbsp CornStarch & 1/4 cold water cup at a time, make sure heat is on when doing so!).
Serve over Egg noodles, Mashed Potatoes or rice..

More Venison Health Information, Recipes and Tips from Venison HQ.com. If you love deer meat and are looking for information on venison processing equipment , deer hunting , tips on cooking and. Venison originally meant the meat of a game animal but now refers primarily to the meat of elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal. The key to cooking venison and to making it tender, moist and delicious is understanding that it has very little fat or fat cover.