Wild Game Biscuits & Gravy

You don’t need sausage to make delicious biscuits and gravy, so pull out a package of ground game and let’s get going! This is a nice dish that keeps you warm and stays with you all day long. You can serve it on its own or with your favorite style of eggs as shown above. This is a great recipe that will use up some of that ground meat in your freezer and is easy to tweek the spices in the meat to suit you and your family.

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Wild Game Biscuits & Gravy

Gravy

1 lb of ground elk (or deer, antilope, caribou or moose)

2 tablespoons of bacon fat (you can use olive oil or butter, I just like a little bacon fat)

1 tablespoon of pepper

1 tablespoon of brown sugar (cut in half to make less sweet)

1 1/4 teaspoon paprika

1 1/4 teaspoon marjoram

1 teaspoon sage

1 teaspoon onion powder

1 teaspoon of seasoning salt (I use Slap Ya Mama)

1/4 teaspoon of nutmeg

1/2 teaspoon red pepper (add another half a teaspoon for more spice)

1 tablespoon of maple syrup

1 tablespoon of water

1/4 cup of flour

2 cups of milk

Heat the bacon fat in a cast iron skillet over medium heat. Mix together all of the spices with the brown sugar. Mix together the maple syrup and the water. Place the ground meat in the skillet and then add the spice mixture and cook the meat. when the meat is almost done add the water and maple syrup and finish cooking. When the meat is done salt and pepper to taste and then sprinkle with flour and stir to incorporate, continue to stir for minute. Turn down the heat to medium low and then add the milk. Continue to stir until the gravy has thickened. Cover and place on low to keep warm while you make the biscuits.

I love using my cast iron skillet to make a rich gravy.

Biscuits

2 1/2 cups of flour

3 teaspoons of baking powder

1 teaspoon of salt

1/2 teaspoon of baking soda

1/3 cup of butter, melted

1 cup of milk

1 egg, beaten

Preheat the oven to 450°. Combined all the dry ingredients into a mixing bowl. Whisk together butter and milk and then add to the dry ingredients and mix together just enough to make a sticky dough be careful not to over mix. Roll or patt out to 1/2” thick and then cut into squares. You can use a biscuit cutter to make the rounds, but I don’t like to waste the dough and cutting them into squares allows you to use every bit of dough. Place on a baking sheet with a silicone mat ( I love these!!). Use a pastry brush to brush the top of the biscuits with the beaten egg and then bake at 450° for 10-12 min .