Biscuits and Venison Gravy Recipes
Fawn over these homemade sour-doe biscuits and venison gravy! This breakfast is so hearty, we can eat at 10:00 am and be full until supper. (Perfect for those long days of working on the farm, or deer hunting!) Deer sausage is nothing more than ground venison and seasoning (we have the locker add 30% ground beef to our ground deer meat, so that it doesn’t dry out too much). If you are a deer hunter, this tried and true recipe is the best way to utilize the deer harvest (or elk).
It is easy to make your own venison breakfast sausage, simply add the seasoning to the ground game meat while it is cooking. With this simple recipe, there is no need to pay the locker extra to add a few herbs to the meat mixture for great sausage.
Wild Game Sausage Gravy Ingredients:
- Wild game meat
- Cayenne pepper
- Red pepper flakes
Homemade Biscuits Ingredients:
- Baking powder
- Buttermilk (or milk and vinegar or lemon juice)
How to Make Biscuits and Wild Game Gravy
Now that you have the best venison sausage recipe, we can make country style gravy to go with AMAZING homemade biscuits (from scratch)! Cook the wild game sausage in a seasoned cast iron Dutch oven (it gives the best flavor). You can read more about toxic nonstick cookware in this article. Once your homemade deer sausage is cooked, sprinkle the flour over the meat in the pot. The flour will stick to the fat of the sausage mixture, and will not form clumps in your gravy. Once the flour coats the cooked ground meat, slowly add the buttermilk and stir the venison gravy. Cook over low to medium heat, until boiling. I boil the gravy for a few minutes, turn the heat off, and let it sit and thicken.
While the venison sausage breakfast mix is cooking, I usually start preparing the best-ever homemade biscuits. These biscuits are quick and easy to cook, and are the staple to the best biscuits and deer sausage gravy recipe! With only 6 simple ingredients, you will NEVER buy grocery store bought canned biscuits again!
- 1 pound ground venison
- ¼ teaspoon salt
- ⅛ teaspoon cayenne
- ¼ teaspoon sage
- ¼ teaspoon pepper
- ⅛ teaspoon crushed red pepper flakes
- ¼ teaspoon corriander
- 4 Tablespoons flour
- 4 cups milk
- 2½ cups flour
- 2 Tablespoons aluminum-free baking powder (biscuits will taste a bit funny with aluminum)
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup butter (room temperature or melted)
- 1 cup buttermilk (you can use milk with 1 Tablespoon of vinegar or lemon juice per cup of milk)
- Defrost the ground venison, and prepare the seasoning mixture. Mix the seasoning into the venison, and brown the meat in a dutch oven.1 pound ground venison, ¼ teaspoon salt, ⅛ teaspoon cayenne, ¼ teaspoon sage, ¼ teaspoon pepper, ⅛ teaspoon crushed red pepper flakes, ¼ teaspoon corriander
- While the meat is defrosting, preheat the oven to 425℉ and prep the biscuit dough by mixing with a mixer with a dough hook. (If you don't have a good stand mixer, melt the butter and add the flour last when mixing the ingredients to make it easier.)2 Tablespoons aluminum-free baking powder, 1 teaspoon sugar, 1 teaspoon salt, ½ cup butter, 1 cup buttermilk, 2½ cups flour
- While the meat is browning, roll out the biscuits with a rolling pin to about ¾" thick. Use a cup or mason jar to cut the biscuits into circles, and arrange them on an ungreased cookie sheet. Knead the leftover dough, and repeat until the remaining dough ball can be squished into one last biscuit. Bake the biscuits at 425℉ on the top rack for 10-15 minutes, until the tops turn golden brown.
- Sprinkle the flour over the cooked wild game sausage, and mix.4 Tablespoons flour
- Slowly add the milk, and stir well.4 cups milk
- Bring the sausage gravy to a boil over low to medium heat.
- Simmer for about 5 minutes (or until gravy starts to thicken)
- Rest for an additional 5 minutes (gravy will thicken as it rests)
- Pour over homemade biscuits, and enjoy!
Venison Sausage Gravy Substitutes
For good sausage gravy, a variety of sausage types can be used. Southern style sausage gravy is very forgiving, and the seasoning used in sausage making can mask the gamey taste in the venison gravy. Some people add ground pork to their venison recipe, which will add some fat and flavor to the lean venison meat. I personally enjoy the flavor of venison burger when mixed with a small amount of ground beef, and simply add it to all of our wild game harvest for versatility of our stocked freezer. We eat ground venison in about 75% of our meals, and this mix is appropriate for most of our recipes. It is important for us to utilize our wild game meat within a year, to prevent freezer burn and wasting our venison harvest.