Ingredients:
1 quart canned venison
1 (15 ounce) cans cream of mushroom soup
4 tablespoons flour
1 (8 ounce) cans canned milk
4 tablespoons oil
1 cup water
Directions:
Mix flour and oil in skillet over medium heat until brown, stirring constantly.
Add canned milk and water enough to make gravy. Add canned soup and a quart jar of canned venison.
Salt and pepper to taste; cook till thick. Serve over mashed potatoes (hopefully mine, lol).
Servings: 8
Time preparation: 10 min.
Time total: 40 min.