I have to start out this post by saying Rudy did not want me to write it.
“You cannot put that venison gravy recipe on the blog! Someone will steal it, make it, and sell it. Then they’ll make a million dollars and you’ll be left with nothing!”
So I guess that gives you an idea of how good it is.
We ate a lot of venison growing up in southwest Michigan. I remember my dad and all his buddies would come home from hunting trips and string deer up in our barn for cleaning. I wasn’t really allowed out there but I distinctly remember waiting until everyone had left to sneak into the cold, dark barn to look at them. Not sure why. Maybe because it was forbidden? Is that a strange thing to share? Oh well.
Since we aren’t hunters ourselves and we live so far away from our family that does hunt, we don’t come by venison very often. When we were in Texas recently, my brother gave us a couple of loins from his freezer. (And some other goodies which will eventually make it onto the blog [e.g., elk chorizo].)
This is my dad’s recipe. I’ve enjoyed it many times from his slow cooker. (It pairs well with a hot toddy on Christmas Eve.)
Note: If you do not currently have venison in your freezer, or if you *gasp!* don’t like venison (or don’t think you do), you can substitute beef (round steak). Also, I used tri-color (“Celebration Blend”) potatoes but you can use any potato you like. I also use plain red skin potatoes for this.
Venison Medallions in Gravy
- 2 venison loins Cut into 3/4 inch medallions
- bacon grease
- 1 jar Heinz Homestyle Rich Mushroom Gravy
- 1 jar Heinz Homestyle Savory Beef Gravy
- 1 jar Heinz Homestyle Bistro Au Jus Gravy
- 1 cup beef broth
- 1 cup apple juice
- 1/2 medium onion cut into strips
- 3 garlic cloves minced
- 6 crimini mushrooms, sliced optional
Heat the bacon grease in a cast iron skillet and give the medallions a quick sear on each side before placing them in the slow cooker.
Add the rest of the ingredients and put the slow cooker on low. Cook for 6-8 hours.
Serve with smashed potatoes.
Tri-Color Smashed Potatoes
- 20 oz. tri-color potatoes red skin potatoes are fine too
- 4 tablespoons butter
- 1/2 cup sour cream
- salt and pepper to taste
Boil potatoes until you can easily pierce them with a fork.
Drain water and place potatoes, butter, and sour cream in a bowl.
Stir, mix, and mash until the potatoes are the consistency you would like. I prefer to have mine chunky.
Add salt and pepper to your taste.