This venison gravy recipe gives you two options: make a quick broth from scratch using neck, shank, or shoulder meat, or use your already-made Venison Stock (Bone Broth) for a restaurant-style version. Both have great flavor; the main difference is time commitment.
If you’re starting fresh, you can make a quick broth right in the same pot in under 3 hours. You can pull it off in less than an hour using a pressure cooker. If you’ve already made my venison stock, use it here for an even richer, more gelatinous base. Either way, the result is a silky, savory gravy that turns any venison dish into comfort food.
Key Quick Notes
Venison is lean and can sometimes benefit from sauces that add moisture and richness. A proper gravy does both, whether it starts with homemade stock or a quick broth. Browning the meat, vegetables, and tomato paste adds a layer of roasted flavor to the gravy. While building a brown roux thickens that flavorful liquid into a toasty, smooth sauce without masking the character of venison.
Choosing the Right Cuts for Venison Gravy
For this gravy, skip the tender cuts and reach for the tough ones like neck, shank, or shoulder. These muscles are full of connective tissue and collagen, which slowly melt down as they cook. That breakdown gives your broth natural body and creates even more flavor without adding more fat to the equation.
Lean cuts like backstrap or tenderloin don’t provide that same richness and are better reserved for quick, high-heat cooking. Using tougher cuts also lets you shred and add them to the sauce. Which in my opinion, takes the gravy to a whole new level.
Two Ways to Make Venison Gravy
Option 1: Using Homemade Venison Stock
If you have already made my Venison Stock (Bone Broth) recipe, that’s your perfect base. It gives the gravy a fuller, more gelatin-rich texture.
Add about ½ pound of venison neck, shank, or shoulder directly to the stock after searing and let it simmer until tender before thickening. Once the meat is fork-tender, remove and shred it, then proceed with your roux and gravy.
This step is optional, but it adds depth and texture if you don’t mind tender bits of venison in the finished sauce.
Option 2: Making a Quick Broth from Scratch
If you don’t have stock ready, this version builds its own in the same pot.
- Season 1 pound of boneless venison neck, shank, or shoulder (cut into 1-inch chunks) with salt and black pepper.
- Heat 2 tablespoons olive oil in a large pot or Dutch oven. Sear the venison on all sides until browned over medium-high heat. Remove and set aside.
- Add onion, celery, and garlic to the pot. Sauté until tender over medium heat.
- Stir in 1 tablespoon tomato paste and cook 1 minute to darken.
- Pour in about 6 cups of water to cover the ingredients. Add bay leaf, rosemary, and thyme. Simmer gently, covered, until the venison is tender, about 1½ to 2 hours if your pieces are cut into 1-inch chunks.
- Strain the broth. You should have around 4 cups of liquid to make the gravy. If you end up with more, that’s fine; use 4 cups for the roux and save or freeze the extra for another batch or soup.
- Pick and shred the meat, then set it aside. Now you have a flavorful, quick broth and shredded venison ready for the gravy.
Building the Gravy
- Start by making a brown roux with equal parts butter and flour cooked together until deep golden over low heat.
- Slowly whisk in your 4 cups of hot venison stock or the quick broth you just made, stirring until smooth and glossy.
- If you’re using the quick broth, stir in some or all of the shredded meat once the gravy thickens.
If you’re using homemade stock, you can skip the shredded meat entirely or add it for extra richness. Both versions work beautifully. - Season with salt, cracked black pepper, and, if you want a creamy finish, whisk in a couple tablespoons of heavy cream. Chopped fresh rosemary or thyme at the end brightens everything up.
Serving Ideas
Venison gravy works anywhere you’d use a classic brown sauce or beef gravy. Try it over:
- Venison Meatloaf
- Venison Cubed Steak
- Mashed potatoes or rice
Frequently Asked Questions
Yes. Cool completely and freeze for up to 3 months. Reheat gently to prevent separation.
Use a cornstarch slurry or arrowroot.
Thin the gravy out with a little warm venison stock, chicken stock, or cream.
More venison Recipes
Below are a few of my favorite dishes that you can serve this gravy with. Or you can check out my complete venison recipes collection for more options.
If you make this venison gravy, leave a review if you have a few minutes. If you have any cooking questions or want to share your latest venison dishes, give me a shout on Instagram @larry__white.
Homemade Venison Gravy
Ingredients
- 1 lb boneless venison neck (neck, shank, or shoulder) cut into 1-inch chunks
- 2 tbsp olive oil
- salt and black pepper (as needed)
- 1 tbsp tomato paste
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 sprig rosemary
- 2 sprigs thyme
- 4 cups reserved broth (or homemade venison stock)
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 tbsp heavy cream (optional)
- chopped fresh herbs (optional for garnishing)
Instructions
- Season venison with salt and black pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Once the oil starts to lightly smoke, sear venison until browned. Remove and set aside.
- Lower the heat to medium. Add onion and celery. Cook until tender, about 5 minutes. Add the garlic and cook for 2 minutes. Add the tomato paste and cook while stirring often for 1 minute.
- Pour in about 6 cups of water or stock to cover. Add bay leaf, rosemary, and thyme. Bring to a gentle simmer.
- Simmer, covered, 2 to 3 hours or until the venison is tender. Strain and reserve the broth and meat. You should have about 4 cups of liquid remaining. Freeze any extra for later use. Discard the vegetables, bay leaf, and herbs.
- Add the venison to a bowl and shred it finely. Set aside.
Make the Roux
- Melt the butter in a clean pot or saucepan over medium-low heat. Add the flour and whisk until smooth. Cook while stirring often until the color is a rich golden brown, between 5 and 8 minutes. Lower the heat if needed to prevent burning.
- Whisk in the warm broth slowly until smooth.
- Add shredded meat, season to taste with salt and pepper.
- For a more refined gravy, add 1 to 2 tablespoons of heavy cream and chopped fresh herbs such as rosemary and thyme.
NOTES
- Use the tough cuts. Neck, shank, or shoulder work best here because they add more body and flavor to the broth than tender cuts. If you already have homemade venison stock, you can use that instead of building the quick broth.
- Cover the meat fully. If 6 cups of water is not enough to cover the venison, add more as needed, then reduce the strained broth later until you have about 4 to 6 cups with better flavor.
- Cook until fork-tender. Simmer the venison gently, covered, for about 2 to 3 hours, or until it shreds easily. For a faster version, cook it in an Instant Pot on high pressure for 1 hour and 15 minutes.
- Build a brown roux. Cook the butter and flour over medium-low heat for 5 to 8 minutes until it turns a rich golden brown. Lower the heat if needed so it does not burn.
- Whisk in warm broth. Add the broth slowly so the gravy stays smooth, then stir in the shredded venison if you want a heartier gravy.
- Adjust the texture last. If the gravy gets too thick, thin it with a little warm venison stock, chicken stock, or cream. For a smoother finish, add 1 to 2 tablespoons of heavy cream at the end.
- Reheat it slowly. Store the gravy in the refrigerator for up to 4 days or freeze it for up to 3 months, then warm it gently on the stove while stirring so it keeps its texture.
- 6 cups not enough water? If 6 cups of water isn’t enough to cover the meat, you are probably using a big pot. You can add as much water as you need to cover the meat. However, this will weaken the broth. To remedy this, you can strain the broth after the meat is tender, then continue cooking it uncovered until it has reduced to around 4 to 6 cups.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
