re: Venison sausage rice and gravy recipe (with pics)

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This isn't your roux / thick gravy that some are accustomed to, but more a clear gravy made from the water from the veggies and meat runnings (and yeah, butter).

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Your gravy comes from the meat and onions. If you take the meat out after browning and then throw in 2 onions, you would have had a thicker brown gravy. Then throw in your other vegetables like bell peppers and celery, garlic. Leave the butter out.

My wife makes gravy that looks like that because she don't brown the onions.

What you made was a soup bruh. You add just enough water to simmer.