Hearty Venison Onion Gravy over Creamy Mashed Potatoes
Hearty Venison Onion Gravy over Creamy Mashed Potatoes
Ingredients
For the Venison Onion Gravy
- 1 1/2 pounds venison stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 dry onion soup mix, 1-ounce packet
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 4 tablespoons unsalted butter, softened
- 1/2 cup whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Pat the venison stew meat dry with paper towels. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the venison in batches on all sides, about 2-3 minutes per side. Do not overcrowd the pot. Remove browned venison and set aside.
⏱️ 10 min
- 2
Add the chopped yellow onion to the same pot, reducing heat to medium if necessary. Sauté until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.
⏱️ 7 min
- 3
Sprinkle the all-purpose flour over the softened onions and stir well. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
⏱️ 1 min
- 4
Gradually whisk in the beef broth and the dry onion soup mix until smooth. Bring the mixture to a gentle simmer, continuing to scrape the bottom of the pot to incorporate any remaining flavorful bits.
⏱️ 3 min
- 5
Return the browned venison to the pot. Reduce the heat to low, cover the Dutch oven, and simmer for 1 1/2 to 2 hours, or until the venison is fork-tender. Stir occasionally to prevent sticking. Season with salt and black pepper to taste during the last 15 minutes of cooking.
⏱️ 120 min
- 6
While the venison simmers, prepare the mashed potatoes. Place the peeled and quartered Russet potatoes in a large pot. Cover with cold water by about 1 inch and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are very fork-tender, about 15-20 minutes.
⏱️ 20 min
- 7
Drain the potatoes thoroughly. Return the hot potatoes to the empty pot. Add the softened unsalted butter, warmed whole milk, salt, and freshly ground black pepper. Mash with a potato masher until smooth and creamy. Adjust seasoning as needed.
⏱️ 5 min
- 8
To serve, spoon generous portions of the creamy mashed potatoes onto plates. Ladle the hearty venison onion gravy over the mashed potatoes. Garnish with fresh parsley if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Venison Onion Gravy over Creamy Mashed Potatoes
Ingredients
For the Venison Onion Gravy
- 1 1/2 pounds venison stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1 dry onion soup mix, 1-ounce packet
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 4 tablespoons unsalted butter, softened
- 1/2 cup whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Pat the venison stew meat dry with paper towels. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the venison in batches on all sides, about 2-3 minutes per side. Do not overcrowd the pot. Remove browned venison and set aside.
⏱️ 10 min - 2
Add the chopped yellow onion to the same pot, reducing heat to medium if necessary. Sauté until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.
⏱️ 7 min - 3
Sprinkle the all-purpose flour over the softened onions and stir well. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
⏱️ 1 min - 4
Gradually whisk in the beef broth and the dry onion soup mix until smooth. Bring the mixture to a gentle simmer, continuing to scrape the bottom of the pot to incorporate any remaining flavorful bits.
⏱️ 3 min - 5
Return the browned venison to the pot. Reduce the heat to low, cover the Dutch oven, and simmer for 1 1/2 to 2 hours, or until the venison is fork-tender. Stir occasionally to prevent sticking. Season with salt and black pepper to taste during the last 15 minutes of cooking.
⏱️ 120 min - 6
While the venison simmers, prepare the mashed potatoes. Place the peeled and quartered Russet potatoes in a large pot. Cover with cold water by about 1 inch and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat and simmer until the potatoes are very fork-tender, about 15-20 minutes.
⏱️ 20 min - 7
Drain the potatoes thoroughly. Return the hot potatoes to the empty pot. Add the softened unsalted butter, warmed whole milk, salt, and freshly ground black pepper. Mash with a potato masher until smooth and creamy. Adjust seasoning as needed.
⏱️ 5 min - 8
To serve, spoon generous portions of the creamy mashed potatoes onto plates. Ladle the hearty venison onion gravy over the mashed potatoes. Garnish with fresh parsley if desired.
⏱️ 1 min