Mom Bennett'S Venison Gravy - cooking recipe

Ingredients

1 quart canned venison
1 (15 ounce) can cream of mushroom soup
4 tablespoons flour
1 (8 ounce) can canned milk
4 tablespoons oil
1 cup water

Preparation

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).