A Hearty Southern Venison Stew with Rich Homemade Gravy
Hunter’s Meat & Gravy is a rustic Southern venison dish that slowly simmers tender stew meat in a savory gravy. Simple pantry ingredients like shortening, flour, salt, and pepper create a rich sauce that complements the hearty flavor of venison, making this recipe a favorite after a successful hunting season or whenever wild game is on the menu.
Featured in Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon, this recipe reflects the Southern tradition of preparing wild game with straightforward techniques that allow the natural flavor of the meat to shine.
Ingredients
- 2-1/2 pounds venison stew meat
- 3 Tablespoons shortening
- 2 cups water
- 1 Tablespoon flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Serves: 4–5
Instructions
- Heat the shortening in a heavy pot over medium heat.
- Add the venison stew meat and season with the salt and pepper.
- Cook the meat until browned, stirring occasionally to brown all sides evenly.
- Pour in 1 cup of water and bring the mixture to a gentle simmer.
- Cover the pot and cook until the venison becomes tender.
- In a separate saucepan, bring the remaining 1 cup of water to a boil.
- Whisk the flour into the boiling water until smooth, creating a light gravy.
- Stir the flour mixture into the cooked venison.
- Cover and simmer for about 15 minutes, stirring occasionally until the gravy thickens.
- Add a little additional water if needed to reach your preferred gravy consistency, then serve hot.
Closing Summary / Pro Tips
- Browning the venison first builds rich, savory flavor.
- Simmer gently to keep the meat tender.
- Serve over mashed potatoes, rice, egg noodles, or with homemade biscuits.
- Adjust the gravy thickness by adding a little more water or simmering longer.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon. Find more amazing recipes like this in the book, available through local booksellers and online retailers.
