Quick Answer
To make a gravy sauce from skillet drippings after cooking, start by deglazing the pan with a liquid such as red wine or broth, scraping up all the browned bits, then whisk in flour to thicken, and finally add more liquid to achieve the desired consistency.
Deglazing the Pan
Deglazing the pan after cooking venison backstrap in a skillet is crucial to releasing the flavorful browned bits that stick to the bottom. To do this, carefully pour in 1/4 cup of red wine or broth to the hot pan, scraping the bottom with a wooden spoon or spatula to loosen the browned residue. Let the liquid simmer and reduce by half, then remove it from the heat.
Whisking in Flour
Next, whisk in 2 tablespoons of all-purpose flour to the pan, stirring constantly to avoid lumps. The flour will help thicken the gravy sauce. If using a cast-iron skillet, be aware that the flour may brown quickly, so monitor the heat and whisk constantly.
Adding Liquid and Seasoning
After whisking in the flour, gradually add 1 cup of broth or water to the pan, whisking constantly to maintain a smooth consistency. Season the gravy sauce with salt, pepper, and any other desired herbs or spices. Taste and adjust the seasoning as needed. The final gravy sauce should coat the back of a spoon and have a balanced flavor.
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