Venison Gravy & Biscuits #SundaySupper

This week with Sunday Supper, we are On the Hunt!! So this week, I’m bringing you Venison Gravy & Biscuits!

My Sister-in-Law & her husband

Do you or anyone in your family hunt? My husband’s side of the family is very fond of venison and elk and have plenty in their freezers to last until next hunting season. As we chat here today, they are off to get their last deer tag!

In fact, one of the first meals that my husband prepared for me when we were dating was a venison stew in the slow cooker and it was pretty tasty! No matter where I am in my life, there has always been someone near to me that hunts and bring home the meat to turn into jerky and/or portion it out for different things like steaks or ground meats to use in stews and things and I can’t say that I’ve had a sour experience with it at all. Some meats have a strong, game-y taste but others, like elk are not game-y at all and are very nice to eat!

Barcombe Villa Archaeological Dig, England 2009

In England, my friend and I stayed at a B&B while working on an archaeological dig (see our fun photos above??) one summer and awoke to shotgun fire in the morning and came home that evening to the pub that was serving freshly hunted rabbits. The keeper of the B&B, a lovely, strong woman very proudly boasted how she killed the rabbits that morning that were in her garden eating her veg patch. It was really lovely, either which way and my first and last time eating rabbit. It was a little too game-y for me but was a very lean and lovely meal!

One of my favorite meals to make for my husband is Sausage Gravy & Biscuits and while we usually use a robust Italian sausage it’s a nice change to use a little rubbed sage with ground venison and makes good use of the plethora of venison that his family has around! For anyone that is a little on edge about eating venison, I like this dish because it is very easy and the game-y flavor mixes with a more prominent bacon flavor that make this an easy transition dish to try game meats!

Let me suggest this, Sour Cream Biscuit recipe to go with this dish! It compliments it nicely as well and you can omit the suggested herbs of thyme, etc and replace it with the minced sage to go with your Venison Gravy & Biscuits!

INGREDIENTS:                          yields 4-6 servings

  • 1/2 lb of Bacon, or however many slices per person you like
  • 1.5 -2 lb of Ground Venison
  • 3 TBS Butter
  • 1/4 C Flour
  • 3 Cup Milk
  • Salt & Pepper, to taste
  • Fresh Sage, minced for optional garnish

In a deep, wide skillet, brown the bacon slices to your liking, then remove to a paper towel lined plate. Drain off all but 2-3 TBS of bacon fat then brown the ground venison until there is no more pink. Remove the venison, leaving behind the pan drippings (there won’t be much as venison is a lean meat), to a plate.

In the same skillet make the roux. Melt the butter, until just melted, then sprinkle the flour over the butter, whisking it together until it clumps together and gives off a nutty, toasted smell.  Gradually whisk in the milk until the roux is completely incorporated and the gravy is thickened. Taste for salt and pepper and adjust it to your liking. You can add some of the minced sage at this point if you like, or add it to the top afterwards as a garnish.

Add the browned venison and all the juices on the plate to the gravy, stirring it in until it is completely incorporated and the venison has heated through. Serve immediately over warmed biscuits with a bit of minced sage on top if you like.

Don’t forget to check out the other dishes we are “On the Hunt” for today!! 

Spread it on Thick

Nibbles and Sides

The Main Event

Sweet Treats

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