A Hearty Breakfast
Our family looks forward to breakfast on weekends, and nothing ties us over longer than these homemade biscuits and venison gravy! We can eat these around 10:00 am and be full until supper at 5:00 pm. (Perfect for those long days of working on the farm!) 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.
One of my favorite homemade venison sausage recipes:
- 1 pound of ground wild game meat
- 1/8 teaspoon cayenne pepper (or more for spicy sausage)
- 1/4 teaspoon salt
- 1/4 teaspoon sage
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes (or more for spicy sausage)
- 1/4 teaspoon coriander
- Mix dry ingredients in a bowl, and add venison sausage spices while cooking previously defrosted sausage meat.
Venison Sausage Gravy… Country Style
Now that you have the best venison sausage recipe, we can make country style gravy to go with easy homemade biscuits (from scratch)! Cook the ground sausage in a seasoned cast iron Dutch oven (it gives the best flavor). Read more about toxic nonstick cookware in this article. Once your own sausage is cooked, add the flour to the pot. The flour will stick to the fat of the sausage mixture, and will not form clumps in your gravy. Once the flour sticks to the cooked ground meat, slowly add the milk and stir the venison gravy. Cook over a 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 very 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!
Easy Copycat Cracker Barrel Biscuit Recipe:
- 2.5 cups flour (plus more for dusting)
- 2 Tablespoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 8 Tablespoons unsalted butter
- 1 cup buttermilk (1 cup milk + 1 Tablespoon vinegar or lemon juice)
- Preheat oven to 425 degrees f, mix ingredients with dough hook. Roll dough out on floured surface to 0.5″ – 1″ thick, cut biscuits with the rim of a regular mouth mason jar. Repeat until all dough is used. For the last biscuit, I just form a ball, and flatten with the bottom of the cup. Bake on a cookie sheet at 425 for approximately 10 – 15 minutes (until tops turn golden brown). This recipe will make approximately 1.5 dozen biscuits.
Types of Venison Sausage
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 wasting our venison harvest.
- 1 pound ground venison sausage
- 4 Tbsp flour
- 4 cups milk
- Brown ground venison sausage1 pound ground venison sausage
- Add flour to cooked wild game4 Tbsp flour
- Slowly add milk4 cups milk
- Bring to boil over low to medium heat1 pound ground venison sausage, 4 Tbsp flour, 4 cups milk
- Simmer for about 5 minutes (or until gravy starts to thicken)1 pound ground venison sausage, 4 Tbsp flour, 4 cups milk
- Rest for an additional 5 minutes (gravy will thicken as it rests)1 pound ground venison sausage, 4 Tbsp flour, 4 cups milk
- Pour over homemade biscuits, and enjoy!
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