Utilize this venison recipe. My acquaintance, who works as a guide in Alaska, invented Sloppy Joes. On rolls with sharp Cheddar cheese, it makes great sandwiches. Oh, oh! Even the toughest roasts or stew meats will cook in a slow cooker, and ultimately the meat will just fall apart! It tastes nice over hot, cooked rice as well.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 22 mins |
| Total Time: | 1 hr 37 mins |
| Servings: | 6 |
| Yield: | 3 1/2 cups |
Ingredients
- ½ tablespoon butter
- ⅓ red onion, finely chopped
- 2 cloves garlic, minced, or to taste
- 1 dash ground thyme
- salt and ground black pepper to taste
- ⅓ cup white wine
- 1 (16 ounce) can chicken broth
- 1 cup milk
- 1 ½ tablespoons chicken bouillon
- ¼ cup cold water
- ¼ cup all-purpose flour
Instructions
- Melt butter in a saucepan over medium-high heat; add red onion. Saute until translucent, about 3 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Season with thyme, salt, and pepper.
- Pour wine into the saucepan; simmer until wine has reduced, about 3 minutes. Pour in chicken broth, milk, and bouillon; stir. Reduce heat to low, cover the saucepan, and simmer gravy until flavors meld, about 1 hour.
- Combine water and flour in a bowl; mix thoroughly. Pour slowly into the gravy while stirring continuously. Simmer until thickened, 15 to 30 minutes more.
Nutrition Facts
| Calories | 73 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 699 mg |
| Sugars | 3 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |