Biscuits With Deer Maple Gravy

Published on June 18, 2020

• 1 cup self-rising flour

• ½ tablespoon white sugar

• 2 tablespoons butter, melted

• ¾ cup milk

• 2 tablespoons butter

• 1 pound boneless venison steak, cubed

• salt and ground black pepper to taste

• ½ cup chicken broth

• 1 cup milk

• 1 tablespoon maple syrup

• ¼ cup all-purpose flour

• salt and ground black pepper to taste

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.

I Made It

Nutrition Facts (per serving)

291Calories11g Fat26g Carbs20g Protein

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Nutrition FactsServings Per Recipe6Calories291% Daily Value *Total Fat11g14%Saturated Fat7g33%Cholesterol83mg28%Sodium378mg16%Total Carbohydrate26g9%Dietary Fiber1g3%Total Sugars6gProtein20gVitamin C0mg1%Calcium162mg12%Iron4mg20%Potassium318mg7%

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