So I'm going to fry some venison backstrap and I'm wanting a recipe for a brown gravy to pour over it and the mashed taters. I've only had this once but man was it good. These mexican women made it up and they used the stuff left in the pot after they fried the backstrap to make the gravy. It was a brown gravy that was not very thick but it was tasty .

Anyone know how to do this? I've looked online but there's just a bunch of weird stuff that does not sound right. Should I just get one of those brown gravy packets at the store? Please help me Texags.com.

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those brown gravy packets at the store

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What's wrong with you man?

Use some of the grease/droppings from the pan. Mix with some flour (or if in a pinch, corn starch). Have it on low to med/low temp, then add water or milk (or both). Whisk and add water/milk or flour(corn starch) until you get the desired consistency. Salt, pepper and season to taste.

After frying the backstrap, pour off all but about 3-4 tablespoons of the grease in the pan. Add the same amount of flour (3-4 tablespoons) to the grease and whisk together until smooth. Return the pan to the heat and cook, stirring constantly, until the flour is brown (be careful when doing this as the flour will go from brown to burnt fairly quickly). Once the flour is brown, add milk while whisking until it is fully incorporated. You will probably need 1/4-1/2 gallon of milk when it's all said and done but be careful not to add too much milk (I'd recommend starting with 1/4 of a gallon). Once you have the milk whisked into the flour mixture, bring the gravy to a boil. The gravy will not reach its full thickness until it comes to a boil. Depending on how thick or thin you want your gravy you might have to add more milk. Once the gravy comes to a boil, turn the heat to low and continue to cook for 10-15 minutes to allow the raw flour taste to cook out. Season with salt and lots of black pepper.

HTH

okay that sounds good. Thanks!

1/2 gallon of milk?

After frying your meat, drain all but about 2 tablespoons of the oil from your pan (you're using cast iron right?) and reduce heat to medium. Add about 2 Tbs of flour and cook, whisking constantly, until the mixture turns peanut butter butter colored. Now you have a roux. Add chicken stock for brown gravy or whole milk for white gravy and bring go a boil while whisking constantly. Once your gravy comes to a boil it will thicken up. If you desire thinner gravy, add more liquid. If you desire thicker gravy you can reduce what you have by boiling it and stirring often. Or you can add a slurry of well mixed, equal parts, corn starch and water to boiling gravy and mix well. That should thicken her right up.

Season with kosher or sea salt and pepper.

I suggest keeping your venison warm in an oven turned to low.

Ag Chef - if I want brown gravy do I use water in lieu of the milk? or just lessen the milk quantity and do a half water half milk thing?

Haha, I type slow on the phone... But you got two nearly identical answers from the culinary school grads.

I should also add that the slurry bit will work for brown gravy. I wouldn't try it on the cream gravy

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(you're using cast iron right?)

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Umm... I guess? I mean I was not planning on it but I can use a cast Iron if its what I should do. Thanks for the heads up on the chicken stock to do the brown gravy.

For this, cast iron is the way to go.

Then that's the way i'll do it. Thanks again.

Isleag nailed it.

You can make gravy without a cast iron pan. Most people prefer it for frying because it's heavy and holds heat better, but I've made plenty of roux, gravy, etc., in a heavy stainless steel pan.

Thank you outdoors board for the help on a wonderful meal.

If you can't find a good recipe, I know a small resturant in Kansas that has enough to drown a cow.

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You can make gravy without a cast iron pan. Most people prefer it for frying because it's heavy and holds heat better, but I've made plenty of roux, gravy, etc., in a heavy stainless steel pan.

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Indeed... there are also many lesser lens colors for your fishing glasses.

IMHO brown gravy goes with roast and stuff and only white pepper gravy goes with any CFS meat(chik,deer,hog) matter of fact just was lucky enough to get back to TX the last 7 days and had a awesome CFS at lytle land and cattle company in abilene because people in TN and MS don't know how to cook ,and the ole lady doesn't want me to get off the deer lease cause we always eat good when i take her into town or we eat over the fire at the lease.