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Biscuits With Deer Maple Gravy

Biscuits With Deer Maple Gravy

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Kristian

Kristian

This breakfast is sweet and salty all in one.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 507 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. To make biscuits, mix the self-rising flour and sugar together in a bowl, and stir in the melted butter and 3/4 cup of milk. Knead the dough very lightly for 5 to 7 times, until it barely hangs together, and roll out to 1/2 inch thick on a floured surface. Cut biscuits with a biscuit cutter or the rim of a glass dipped in flour.
  3. Bake in the preheated oven for 12 to 14 minutes, until the biscuits are golden brown.
  4. Melt 2 tablespoons of butter in a large skillet over medium heat, and place the deer meat into the hot butter. Sprinkle the meat with salt and pepper, and pan-fry until golden brown, about 5 minutes. Remove the meat to a platter.
  5. Pour the chicken broth into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the skillet with a wooden spoon. Stir in 1 cup of milk and the maple syrup, and whisk in all-purpose flour until smooth. Bring the gravy back to a simmer, add salt and pepper to taste, and allow to thicken, whisking to avoid lumps. Return the deer meat to the gravy, and simmer until the gravy is thick, 5-10 minutes. Serve over biscuits.
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Reviews

smd
14

smd

8/4/2009

This recipe was so delicious! We loved the venison instead of the pork, and it is so much healthier! Made it for the whole family, everyone wanted seconds...and thirds, great recipe we will use again and again.

PLONGSTOCKING
7

PLONGSTOCKING

9/27/2010

I was out of venison steak so I opted for burger instead. Because the consistency reminded me of traditional bisquits and gravy I added 1 tsp, maybe a little more, of poultry seasoning(to give it the sausage flavor) and a little cayenne pepper. It was delicious. I was reluctant to add the maple syrup at first but it added such a nice flavor. Thanks for the new addition to my recipe box and another way to cook the deer in the freezer.

nobrabbit
3

nobrabbit

2/24/2011

Very good. I am always looking for new ways to fix venison and while I don't like gravy my husband is a big fan. After fixing this dish for him I asked him if this was something he would want again (my test gauge) and he replied "yes, definitely!".

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