Venison Cubes and Bourbon Gravy


  • 1.5lb venison roast or steak, cut into bite sized bits, patted dry and seasoned with salt and pepper.
  • 1/2c bourbon
  • 1tb maple syrup or brown sugar
  • 2ts apple cider vinegar
  • 2tb butter
  • 1c water
  • 1tb flour


  1. Heat your skillet over medium high heat.  Once hot, add enough oil to coat the bottom of the pan plus a teaspoon or so.
  2. Add cubed meat to the skillet and brown/cook until cooked through.*
  3. Remove meat, remove skillet, add bourbon and place back over the heat source.  The bourbon will sizzle and steam as the alcohol burns off.
  4. Scrape the bottom of the skillet to remove the brown bits and allow the bourbon to reduce until syrupy.
  5. Add butter and let it melt into the sauce.
  6. Combine water and flour, whisk together to evenly distribute the flour then pour into the skillet to thicken the sauce and give it some body.
  7. Season with salt and pepper if desired.


  • You can also cook up some onions with the meat.
  • Serve over egg noodles or mashed potatoes
  • If you are using a particularly tough cut of meat, it may benefit from a slower cooking, as fast cooking can cause meat to become very tough.  You can slow cook this by quickly browning the meat, then simmering it in the sauce, covered with a slight opening, never allowing the sauce to raise above a simmer.  cook until meat is cooked.

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