Farmer Jeff’s Sriracha Marinated Deer Gravy

I got this recipe years back from a good friend I made in Nursing school. We were all gathered at Katie’s house one night and her husband had made the most delicious deer rice and gravy. I HAD to get that recipe and I’m so glad I’m able to share with y’all. It’s the bomb! I got his permission.. or at least I got Katie’s so same thing! ;) The Sriracha marinade makes the meat tender and the flavor is great! Just don’t add any cayenne pepper once you make your gravy because you’ll have plenty pepper from the marinade. Big thanks to Jeff and Katie Ellis for the recipe!

Deer meat

1 lb smoked deer sausage

Sriracha sauce

1 large onion diced

1 bell pepper diced

1 head of garlic minced

1 can of Rotel

black pepper

salt

garlic powder

onion powder

2 cans Cambell’s beef broth

2 cans Dawn’s Mushroom Steak Sauce

Water as needed

1. Marinate your deer meat at least overnight coating liberally with Sriracha sauce. Place meat in a container and cover before putting in your fridge.

2. Brown deer meat in cast iron Dutch oven. Once browned, remove and set aside. When browning your meat, add water as needed to keep from sticking.

3. Add onion, bell pepper, and garlic to pot and brown adding water as needed to keep from sticking. Then add rotel and cook for a few minutes more.

4. Add diced sausage until browned.

5. Add in the browned deer meat that was set aside, then add 2 cans beef broth and 2 cans mushroom steak sauce. Season with black pepper, salt, onion powder, and garlic powder to taste. Stir and bring to a boil.

6. Put oven on 250 degrees and place Cast iron pot in. Cook for 6-8 hrs covered.

*I’ve cooked this both stove top only and Jeff’s way of baking at 250 afterward. You just have to spend more time cooking/browning if you don’t place the pot in oven. (To make meat tender) Both ways will work obviously, but placing in the oven adds a very nice touch!

Step 1 above

I don’t measure the Sriracha. I just add a generous amount, mix, and then cover.
P.S. I have no clue how much deer we used. I know it was 2 sealed packs of deer back strap.

Step 2

Brown baby brown!

Step 3

Brown your veggies and add Rotel.

Step 4

Add in your sliced sausage and brown

Step 5 in above photos

Adding in beef broth and Dawn’s mushroom steak sauce

Enjoy!

The recipe I wrote years ago!