Frying venison tonight. Still struggle with drippings gravy. Always thick and floury. Help with tips for gravy. Thx
Announcement
Collapse
No announcement yet.
Need gravy recipe for fried venison
Collapse
X
-
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.
-
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.
Comment
-
Originally posted by Leemo View PostDissolve your flour in some milk first
Then pour in the pan with the grease
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.
Comment
-
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.)
Comment
-
Originally posted by Brazos Hunter View Postpour 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.Originally posted by tdwinklr View PostA 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.)
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.
Comment
-
Originally posted by sir shovelhands View PostRespectfully, 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.
I make gravy like that every time, no lumps
Comment
-
Originally posted by Leemo View PostHorse P
I make gravy like that every time, no lumps
Sent from my SM-N970U using Tapatalk
Comment
Comment