This gluten free venison gravy crock pot recipe is a comforting, rich sauce perfect for pairing with roasted or slow-cooked venison. Using the crock pot allows the flavors to meld beautifully while keeping the preparation hands-off. This gravy is naturally thickened without gluten, making it ideal for those with dietary restrictions who want a hearty, gamey complement to their meal.
Ingredients
- 2 cups venison drippings or pan juices (from roasted or seared venison)
- 1 ½ cups beef broth (gluten free, low sodium preferred)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil or rendered venison fat
- 3 tablespoons cornstarch (gluten free thickener)
- ¼ cup cold water
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire sauce (gluten free variety)
- Salt to taste
Instructions
- Prepare the base: If you have venison drippings from roasted or seared meat, carefully pour them into the crock pot. If not, you can substitute with a mix of beef broth and 1 tablespoon of olive oil or rendered venison fat to mimic the richness.
- Sauté aromatics: In a small skillet over medium heat, add olive oil or venison fat. Sauté the finely chopped onion and minced garlic until translucent and fragrant, about 4-5 minutes. Transfer these to the crock pot.
- Add liquids and seasoning: Pour in the beef broth, Worcestershire sauce, thyme, and black pepper into the crock pot. Stir gently to combine all ingredients.
- Cook low and slow: Set your crock pot to low and cook the mixture uncovered for 3 hours. This allows the flavors to develop and reduces some liquid for a more concentrated gravy.
- Make cornstarch slurry: About 15 minutes before the gravy is done, mix the cornstarch with cold water in a small bowl until smooth. This slurry will thicken the gravy without lumps.
- Thicken the gravy: Slowly pour the cornstarch slurry into the crock pot, stirring constantly. Increase the crock pot to high and cook for another 10-15 minutes until the gravy thickens to your desired consistency.
- Adjust seasoning and serve: Taste the gravy and add salt if needed. Give it a final stir and serve warm over venison or your favorite side dishes.
Tips
- Substitutions: If venison drippings are unavailable, beef broth with a bit of olive oil or rendered fat works well to replicate the gravy’s richness. Gluten free soy sauce can replace Worcestershire sauce if preferred.
- Thickener alternatives: Arrowroot powder or potato starch can be used instead of cornstarch for thickening. Use the same amount and prepare a slurry with cold water.
- Avoid lumps: Always mix your thickener with cold water before adding to the hot liquid, and stir continuously while adding to the crock pot to prevent lumps.
- Storage: Cool gravy completely before refrigerating. Store in an airtight container for up to 3 days or freeze for up to 2 months.
Serving Suggestions
This venison gravy is excellent poured over roasted or pan-seared venison steaks, meatloaf, or slow-cooked venison shoulder. It also pairs beautifully with mashed potatoes, roasted root vegetables, or gluten free biscuits. For a rustic touch, serve alongside wild rice or creamy polenta to complement the gamey depth of the gravy.
Variations
To add a deeper flavor profile, try incorporating a splash of red wine or balsamic vinegar into the gravy during cooking. For a mushroom venison gravy, sauté ½ cup chopped cremini or shiitake mushrooms with the onions and garlic before adding to the crock pot. You can also add fresh herbs like rosemary or sage instead of thyme for a different aromatic twist.
Storage and Reheating
Store leftover venison gravy in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container or zip-top bag, removing as much air as possible, and freeze for up to 2 months. When reheating, thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over low heat, stirring frequently to avoid scorching. If the gravy thickens too much after refrigeration, whisk in a small amount of warm beef broth or water to loosen it to your desired consistency.
Frequently Asked Questions
Can I make this gravy without venison drippings?
Yes, if you don’t have venison drippings, use a combination of gluten free beef broth and a tablespoon of olive oil or rendered fat to mimic the richness. The flavor won’t be quite as intense but will still be delicious.
Is cornstarch the best thickener for gluten free gravy?
Cornstarch is a common and effective gluten free thickener that creates a smooth, glossy gravy. However, arrowroot powder or potato starch are excellent alternatives if you prefer or have dietary restrictions regarding corn.
How can I make this gravy ahead of time?
You can prepare the gravy up to 3 days in advance by cooking it fully and then cooling it quickly before refrigerating. Reheat gently on the stovetop when ready to serve. This makes it ideal for holiday or game day meals.
What if my gravy is too thin after cooking?
If the gravy is thinner than you like, create another slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it in and cook for an additional 5-10 minutes on high until thickened.
Can I add vegetables directly to this crock pot gravy?
While you can add finely chopped mushrooms or onions as in the recipe, avoid large chunks of vegetables that won’t fully cook or blend well in the gravy. For a chunkier stew, prepare vegetables separately or add them in a slow cooker venison stew recipe instead.
Is Worcestershire sauce gluten free?
Traditional Worcestershire sauce often contains wheat, but many brands now offer certified gluten free versions. Always check labels carefully or substitute with gluten free soy sauce or tamari for a similar umami boost.
This gluten free venison gravy made in the crock pot is an easy, flavorful way to elevate your wild game meals. With simple ingredients and minimal hands-on time, it delivers rich, savory depth that complements the unique taste of venison perfectly.
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