Venison Biscuits and Gravy
Venison biscuits and gravy with homemade everything. My favorite breakfast sausage recipe meets creamy gravy over fluffy buttermilk biscuits. A little bit indulgent but so very satisfying.
Servings: 6
Calories: 719kcal
Equipment
- 12" or larger cast iron pan
Ingredients
Venison Breakfast Sausage:
- 1 lb ground venison (or any other ground meat)
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon ground fennel
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- 1 pinch ground cloves
- 2 tablespoon maple syrup
Buttermilk Biscuits
Sausage Gravy:
- 1 lb venison breakfast sausage (from above)
- 3 tablespoon lard (less if your sausage already has fat mixed in)
- 3 tablespoon butter (less if you have fat left in the pan after cooking sausage)
- 3 tablespoon all-purpose flour
- 3 cups milk
- salt and pepper, to taste
Instructions
Venison Breakfast Sausage:
- Combine all ingredients except venison and maple syrup in a medium bowl. Add in ground venison and maple syrup. Mix together with your hands until spice mixture is well-distributed in the meat. Cover bowl and refrigerate for at least a couple of hours, preferably overnight.
Buttermilk Biscuits:
- Preheat oven to 425°F.
- Combine dry ingredients in a medium bowl.
- Add in butter cubes. Use your hands to squish the butter into flat pieces in the flour mixture. Once all butter pieces are flattened, use pastry blender to incorporate butter into flour mixture. Continue blending until all butter pieces are pea-sized or smaller.
- Add in buttermilk. Mix by hand until a soft dough forms.
- Place dough onto lightly floured surface. Roll into a ½" thick rectangle.
- Fold dough into thirds, then roll out into a longer ½" thick rectangle.
- Fold dough into thirds again, starting on the short ends. This will make a rough square.
- Use a dough cutter or sharp knife to trim the very edges of the square. This helps expose the layers inside and ensures all your biscuits rise evenly.
- Cut square into 9 equal squares. Place on parchment paper-lined baking sheet. Bake for approximately 15 minutes or until lightly browned. Brush tops with melted butter, if desired. Serve warm.
Sausage Gravy:
- Heat cast iron pan over medium-high heat. I use a 12" pan to fit all of the gravy.
- Add lard to pan and heat until melted. Add in breakfast sausage. Break up meat until it makes a layer on the bottom of the pan. Let it cook for a while (3-5 minutes) before stirring or flipping it.
- Once the bottom layer of meat has a nice crisp to it, flip the meat and redistribute in the pan. Continue cooking until all meat is browned, about 5 minutes longer.
- Remove cooked sausage to a plate. Reduce heat to medium-low. If there is grease left in the pan, you can use less butter for the gravy. You need about 3 tablespoon of fat total. Add butter to pan if needed and cook until melted.
- Add in flour, salt, and pepper and whisk them into the melted butter. Cook until brown and bubbly, about 2 minutes. Stir frequently.
- Add milk to pan and bring to a boil. Cook until thickened and reduced a bit, about 3-5 minutes. Stir frequently. It may not thicken as much as you expect but it will thicken as it cools.
- Add sausage back into gravy and continue cooking until heated through. Serve over warm biscuit halves.
Nutrition
Calories: 719kcal | Carbohydrates: 63g | Protein: 29g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1289mg | Potassium: 582mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1013IU | Vitamin C: 1mg | Calcium: 359mg | Iron: 6mg
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