Christy’s Breakfast Venison and Biscuits

Deer meat with made from scratch biscuits and homemade gravy!… Submitted by Christy B.


For the deer meat:

– 3 lbs. of any deer meat, washed and dried and the silver skin removed.

– 2 tsp. of sage

– 2 tsp. of garlic

– 1 tsp. of black pepper

– 2 Cups of self rising flour

For the biscuits:

– 2 Cups of self rising flour

– 1 stick of soften butter

– 1 cup of buttermilk

– Lard drippings

For the gravy:

– 2 1/2 Cups of whole milk

– 3/4 Cup of self rising flour

– 1/2 tsp. of sage

– Lard drippings


“For the deer meat:

Wash and clean and remove all the silver skin from the deer meat. Mix spices with the flour and roll the deer meat in the flour mixture. On medium heat add the lard and the deer meat. Cook until golden brown on each side. When done place meat on 2 or 3 paper towels to drain fat.

For the biscuits:

Sift the flour and cut butter into the flour mixture blending well. Next make a well in the center of the bowl and add buttermilk. Mix and roll in biscuits. Add to a greased pan and bake at 350* for 20 to 25 mins until golden brown.

For the gravy:

Mix flour and sage with a fork. Make a well in the center and add milk stirring well. Add 1 tsp of lard to the same skillet that you fixed the deer meat in. Stir until thick.

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