Deer season around here is basically a holiday. Everybody has a freezer full of meat, and nothing — I mean nothing — goes to waste. This is my favorite recipe to use with deer meat on a weeknight: Deer Tips and Gravy (Slow Cooker Recipe.) It’s easy, it’s hearty, and the slow cooker does the heavy lifting while the house fills with that sit-down-and-get-cozy smell.

And if you don’t have deer meat on hand (or maybe you’re just trying to make it stretch), you can absolutely swap in beef chuck or stew meat and it works beautifully. Either way — the meat turns out tender and the gravy is rich, savory, and perfect spooned over no-peel mashed potatoes.

This is one of those Southern comfort meals that brings people straight to the table.

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Ingredients

Deer Tips & Gravy

• 2 lbs deer meat or stewing beef, cubed
• 1 (10.75 oz) can cream of mushroom soup
• 1 (1.25 oz) packet dry onion soup mix
• 1 (1 oz) packet mushroom gravy mix or beef gravy mix
• ¾ cup beef broth (or half broth, half Burgundy wine for extra depth)
• ½ medium onion, chopped
• ½–1 cup all-purpose flour, seasoned (I use Slap Ya Mama)
• 1 Tbsp olive oil (for browning)

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Instructions

1. Make the Gravy Base

In a medium bowl, whisk together:

• Cream of mushroom soup
• Dry onion soup mix
• Gravy mix
• Beef broth
• Chopped onion

Set aside.

2. Season & Flour the Meat

Season your flour however you like — salt, pepper, garlic powder, Cajun seasoning, or Slap Ya Mama is perfect.
Coat the meat in the seasoned flour and shake off the excess.

3. Brown the Meat

Add olive oil to a skillet over medium-high heat.
Brown the floured meat on all sides.
We’re not cooking it through — just browing. A minute or so on both sides.

4. Slow Cook

Transfer browned meat to the slow cooker.
Pour the gravy mixture over the top and stir to coat.

Cook:

• LOW: 5–6 hours
• HIGH: 3–4 hours

The meat should be fall-apart tender and the gravy thick and velvety.

5. Serve

Serve warm over:

• Mashed potatoes (my favorite)
• Rice
• Or egg noodles

I serve mine over homemade mashed potatoes every single time — that gravy needs something to sink into. 😌 Here is that recipe!

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Tips for the Best Deer Tips & Gravy

• If your deer meat is very lean, don’t be shy with butter or oil when browning.
• A splash of Worcestershire or red wine deepens the flavor.
• Leftovers heat up beautifully (sometimes even better the next day).