Venison and Gravy Recipe

Carolyn claims her last meal, if she were ever on Death Row, would be my venison and gravy. Of course, if she does end up there, it will probably be for killing me, especially if I ever again wait til noon to call her when I go on one of these far-flung, gator-infested adventures down south.

When this does happen, I suppose it would be important to her - in my final acts of grace and charity - for me to pass around this recipe. It shouldn’t go wherever she buries me.

OK, venison and gravy. Start with a pound of cubed ham steaks. Soak in icy water for 30 minutes to remove excess blood and any lingering game taste. Pat dry and season with garlic salt.

Cut steaks into bite-sized pieces and dredge in flour spiked with additional garlic salt. Set meat aside and heat a skillet with just enough vegetable or peanut oil to coat the bottom of the pan.

In a separate container, mix two cans of Campbell’s Double Strength Beef Broth with two tablespoons of flour. Shake well and keep shaking.

Add the meat to the skillet and brown on both sides. Once done, remove from pan. Add the beef broth/flour mixture slowly, stirring and scraping up the fried bits of flour and goodness as you go. Keep stirring until mixture thickens and bubbles. Reduce heat and add venison bites. Cover and cook on low for 45 minutes.

The result is comfort food at its finest. The gravy is flavorful. The venison is tender. Serve over white rice with some bread for mopping up the mess.

Enjoy. It’s my legacy.