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Old 03-22-2020, 02:18 PM   #1
PROLINE19
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Default Need gravy recipe for fried venison

Frying venison tonight. Still struggle with drippings gravy. Always thick and floury. Help with tips for gravy. Thx
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Old 03-22-2020, 02:33 PM   #2
Brazos Hunter
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pour off all but 1 tablespoon of oil. Add in enough flour to absorb the remaining oil/drippings. With your heat on medium high, "cook" the flour while string/mixing/mashing until it turns golden brown. Reduce your heat to ML. Season with S&P then add in your water and milk being sure to stir the entire time. Add water a little at a time and be sure to have your mix thick enough to add milk. After you figure it out it will be easy as can be and duplicatable every time.
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Old 03-22-2020, 02:38 PM   #3
Rubi513
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Fairly simple.
Use the grease that you fried meat with.
I usually use enough to cover a 12” skillet. Add flour. If it clumps add more grease.
I cook it till the flour turns a little brown. Then add milk till you get the consistency you want.
You will still most likely have to season to taste. I like salt, pepper, and garlic powder...
It’s really hard to screw up gravy. Good luck.
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Old 03-22-2020, 02:39 PM   #4
sir shovelhands
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What brazos said. Make the roux first then slowly add liquids until you have it at a consistency you like. Remember, one part oil to one part flour. You don't need to dump a bunch of flour in there.
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Old 03-22-2020, 02:59 PM   #5
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Dissolve your flour in some milk first
Then pour in the pan with the grease
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Old 03-22-2020, 03:04 PM   #6
Bayouboy
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https://youtu.be/grncwJnydzg

Checkout the Cajun Ninja. He makes **** good gravy and sauces.
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Old 03-22-2020, 03:56 PM   #7
huntindude
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Like others have said, you have to cook the flour in the remaining oil for a little bit first. This will keep the final product from having that floury taste/ texture


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Old 03-22-2020, 11:12 PM   #8
sir shovelhands
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Quote:
Originally Posted by Leemo View Post
Dissolve your flour in some milk first
Then pour in the pan with the grease
Respectfully, that will get you lumpy/oily gravy.

Starches like flour are mostly made up of non-polar molecules, so they won't dissolve in something water based like milk, which is polar. There's a reason you make a roux first: the non-polar flour will dissolve in the non-polar lipid (aka fat). The heat applied turns the starch into gelatin, which then allows it to
thicken/absorb/combine with water.
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Old 03-23-2020, 03:03 PM   #9
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A lot of people over do the flour. Like was said before, you need enough to soak up your grease (maybe 2 tablespoons of each?), then let it brown some. Add a little water at a time to make a slurry and break up the browned flour, let it get hot then add milk to the mixture. Keep it stirred or it will be lumpy. Once the flour is broken down, let it simmer a little and it will thicken. If it gets thick quickly, then add a little more milk. Add salt and black pepper to taste.
(Sorry, no measurements, I just go by the way it looks and how thick it is.)
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Old 03-23-2020, 04:03 PM   #10
PROLINE19
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i took yall's advice and used a little flour and browned it up real dry with small amount of oil. SPG to taste it came out great. took alot longer than expected to get process working but well worth the wait. ty for the help.
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Old 03-24-2020, 02:50 AM   #11
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Quote:
Originally Posted by Brazos Hunter View Post
pour off all but 1 tablespoon of oil. Add in enough flour to absorb the remaining oil/drippings. With your heat on medium high, "cook" the flour while string/mixing/mashing until it turns golden brown. Reduce your heat to ML. Season with S&P then add in your water and milk being sure to stir the entire time. Add water a little at a time and be sure to have your mix thick enough to add milk. After you figure it out it will be easy as can be and duplicatable every time.
Quote:
Originally Posted by tdwinklr View Post
A lot of people over do the flour. Like was said before, you need enough to soak up your grease (maybe 2 tablespoons of each?), then let it brown some. Add a little water at a time to make a slurry and break up the browned flour, let it get hot then add milk to the mixture. Keep it stirred or it will be lumpy. Once the flour is broken down, let it simmer a little and it will thicken. If it gets thick quickly, then add a little more milk. Add salt and black pepper to taste.
(Sorry, no measurements, I just go by the way it looks and how thick it is.)
I do this, but only use milk, comes out perfect every time.

Be sure to add your flour a little at a time, don't just dump it in there, that's how you get the lumps. You have to keep it very thin and spread out across the pan to keep the lumps away.
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Old 03-24-2020, 08:52 AM   #12
quackadikt
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Another trick I've found is to use a flour sifter to add my flour. Pretty much does away with lumpy gravy.
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Old 03-24-2020, 09:43 AM   #13
PROLINE19
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thx some more grt tips.
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Old 03-24-2020, 06:59 PM   #14
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Quote:
Originally Posted by sir shovelhands View Post
Respectfully, that will get you lumpy/oily gravy.

Starches like flour are mostly made up of non-polar molecules, so they won't dissolve in something water based like milk, which is polar. There's a reason you make a roux first: the non-polar flour will dissolve in the non-polar lipid (aka fat). The heat applied turns the starch into gelatin, which then allows it to
thicken/absorb/combine with water.
Horse P
I make gravy like that every time, no lumps
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Old 03-24-2020, 07:04 PM   #15
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Quote:
Originally Posted by Leemo View Post
Horse P

I make gravy like that every time, no lumps
I agree. I make it that way all the time and my gravy turns out lump free. I put the flour and milk in a jar with as lid and shake the crap out if it then pour it in the grease. Turns out perfect.

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Old 03-24-2020, 07:11 PM   #16
BURTONboy
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Its really simple. 1tbsp butter, 1tbsp flour, 1cup beef broth. Dissolve butter, add flour and whisk around and let brown a bit (maybe 5 minutes on med heat). When nice and brown add in beef broth slowly and whisk it in really well. Simmer for a few minutes, add steaks in and simmer a bit more turning steaks occasionally, and your done.

Sub pan drippings for butter if desired. But when I do that, I still add a lil butter for flavor.


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Old 03-24-2020, 08:08 PM   #17
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Like everybody said. Leave enough grease to cover bottom of frying pan. Add a small handful of finely cut onions. Add 3-4 table spoons of flour to absorb the grease. Add 3/4 milk and 1/4 water and medium heat add salt and pepper til it starts to bubble stir and take off fire at correct consistently. Ez
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Old 03-24-2020, 08:16 PM   #18
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I always make a rough and when it gets close to burning I add milk and a little water. Add milk and water as needed to get it just right.
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Old 03-26-2020, 04:48 AM   #19
sir shovelhands
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Quote:
Originally Posted by Leemo View Post
Horse P
I make gravy like that every time, no lumps
Horse P is also polar, but if you prefer the taste...

You might agitate the mixture enough to adequately disperse the flour into small enough clumps you find negligible, but flour still doesn't dissolve in milk (water). It's not even debatable.
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Old 03-26-2020, 06:19 AM   #20
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Quote:
Originally Posted by PROLINE19 View Post
Frying venison tonight. Still struggle with drippings gravy. Always thick and floury. Help with tips for gravy. Thx
The key to smooth gravy is use a wire whisk.
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Old 03-26-2020, 10:52 AM   #21
rolylane6
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Quote:
Originally Posted by sir shovelhands View Post
Horse P is also polar, but if you prefer the taste...

You might agitate the mixture enough to adequately disperse the flour into small enough clumps you find negligible, but flour still doesn't dissolve in milk (water). It's not even debatable.
Not sure on the chemistry of flour, oil, n milk but I can't tell (and I bet you can't either) the difference in consistency between my gravy and gravy made from a roux. Maybe once my shaken milk/flour is poured in the hot grease it disolves? Im not sure. Anyway it turns out as good as anyone else's I've ever tried.

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Old 03-26-2020, 11:30 AM   #22
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You can get some good beef fat from the butcher and render that down slowly. Add this liquid fat to the crunches in your frying pan. Add flour only and create a paste and cook until lightly brown. Add your milk or half and half and keep stirring until thickened. Add salt and pepper and you are done. I use several TBSP of fat.

Add some salt to the drained Brown crunchy fat that is left over after extracting the beef fat. Yummy.
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Old 03-26-2020, 12:00 PM   #23
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...all of the above but a dash of worchestershire sauce and a dash of Lousiana hot sauce adds some much needed acidity. Try and see what you think.
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Old 03-27-2020, 10:54 AM   #24
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When I make gravy, I'll cook 1/8# of sausage with 1/4 of an onion, 1/2 of a jalapeno pepper, 1/2 of a yellow sweet pepper. I usually have to add bacon grease to get enough to start with then add flour to build up my roux. Slowly add milk & constantly stir until it thickens. You could use the same steps subbing the drippings for sausage, for your needs.

Last edited by cj7zrcool; 03-27-2020 at 10:57 AM.
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Old 03-31-2020, 12:48 AM   #25
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4/4/2 method 4tbsp grease or butter 1/4 cup flour blend a few minutes to cook flower med heat slowly add 2cups of warm liquid beef broth for Brown or milk for cream gravy. Salt and pepper to taste
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Old 03-31-2020, 12:56 AM   #26
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If you’re gravy turns out too gritty, too much flour, then use more grease. It won’t hurt you, the opposite will. Sprinkle flour in until it sizzles and have milk directly ready to pour in and whisk. DO NOT ADD FLOUR AFTER THAT POINT, it will clump. Milk gravy is so easy once you get it down.

I’d rather meet up and show you than read some of these 1/4 this and 1/2 that “recipes”. It doesn’t work that way. I can make **** good gravy out of pickle juice, it’s technique, plain and simple.

Last edited by TXUSMC; 03-31-2020 at 12:59 AM.
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Old 04-04-2020, 11:29 AM   #27
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I always sprinkle the flour into the hot grease and whisk continuously getting all the lumps out and making a smooth kinda paste then add some milk slowly and whisk if still a little thick add a little more milk. until perfect. Never add more flour if the gravy is too thin. That's why add a little milk and work up to the thickness of gravy you like.
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Old 04-04-2020, 12:44 PM   #28
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If you need to add flour after the fact to thicken, you can whisk flour into some water in a separate bowl, then pour into gravy.


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