MaGrizz's Venison Gravy

1 to 1 1/2 pounds venison hamburger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 beef bouillon cubes or 4 teaspoons beef bouillon granules
2 to 3 tablespoons soy sauce
1/4 cup canola oil
1/2 teaspoon of pepper
2 cups water
1/2 cup corn starch
1 1/2 cups milk

In large skillet, brown venison hamburger in canola oil over medium heat. Stir often, as venison hamburger is very lean meat. Disolve bouillion in warm water and add to skillet after venison is finished browning. Continue to cook on medium temperature while stirring in garlic powder, onion powder, soy sauce and pepper. Make white sauce, mixing together corn starch and milk. Add slowly to skillet and stir until gravy thickens.( You may have to increase heat to medium high) Can be served over toast, biscuits, mashed potatoes or rice.

Cooking Tip: My husbands Aunt UB, who had her own country resturant for years, always said, "to boil gravy until it thickened up to your prefered consistency." (It works great, as I like a thick rich gravy.)

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