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!
Video
Keyword Deer, Venison, Wild Game
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