Servings per Recipe
6.00
Nutrition Facts
Calories
: 410
Fat
: 16
g
Sodium
: 640
mg
Total carbohydrate
: 38
g
Fiber
: 0
g
Protein
: 26
g
Ingredients
1 pound ground venison
1 tablespoon oil
1/3 cup all-purpose flour
3 cups 2% milk
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
6 biscuits
Preparation
Wash hands with warm water and soap.
To a 3-quart pot or 10-inch skillet over medium heat, add ground venison and oil. Cook, breaking meat into small pieces, until meat is browned.
Add flour and stir until flour coats meat. Continue to cook, stirring occasionally, for one minute to “cook out” raw flour taste.
Stir in milk, Italian seasoning, salt, and ground black pepper. Continue to cook, stirring occasionally, until mixture starts to simmer or bubble.
Reduce heat to medium-low. Cook, stirring occasionally, for 10 minutes or until mixture thickens.
Meanwhile, make biscuits, such as from dry mix, refrigerated dough, or homemade.
Serve venison gravy over biscuits.
Refrigerate leftover gravy within 2 hours. Eat leftovers within 4 days.
Note
- If venison is ground with added fat, do not use oil in recipe. If a lot of fat is released from the cooked meat, drain the fat and return the meat to the pan.
- Nutrition Facts calculated with 2 1/2" round biscuit.
- Venison Biscuits and Gravy recipe developed and shared by Illinois Deer Donation Program.
- Recipe can be prepared with ground beef or ground turkey if venison is not available.