This is not a quick breakfast to make since it is completely from scratch, but it IS worth the time to make it. It’s a nice weekend breakfast for when you have a little extra time to cook in the morning and enjoy a hearty meal. On a snowy Saturday morning a few weeks ago, I decided to switch up the usual eggs and bacon/ breakfast sandwich routine for this recipe. I needed to use up a partial package of venison sausage I had in the freezer and pulled out my old dutch oven recipe for biscuits and gravy. But first, get the hash browns going because they take a while!
- 1 Russet Potato, peeled
- 1 T. Butter
- Garlic salt
- Black pepper
1. Peel potato and grate into shoestrings.
2. Spray with cooking spray an aluminum dutch oven or frying pan and add in 1/2 T. butter.
3. Add in potatoes in a thin layer and turn heat to medium-low. Watch carefully that the heat is not too high; they need to cook low and slow.
4. Flip potatoes every 3-4 minutes while adding in remaining butter until outside is browned and inside is no longer mushy. This will take about 20 minutes.
MEANWHILE… start making your biscuit dough.
- 2 cups flour
- 1/2 tsp. salt
- 1 T. Baking powder
- 1/4 cup shortening (crisco)
- 1 cup milk
Blend flour, salt, and baking powder and mash in shortening with a fork until crumbly.
Place dough on lightly floured surface, knead for 30 seconds, pat out gently until 1/2 inch thickness. Pinch off pieces of dough and shape into a smooth ball. Place biscuits into a greased dutch oven or pie pan.
Cook 10-12 minutes at 350 until biscuits are golden brown.
WHILE the biscuits are taking form in the oven, make your gravy.
Venison Sausage Gravy:
- 1/2 lb. ground venison breakfast sausage (links to my homemade recipe)
- 1 cup Milk
- 1/2 cup Flour
- 1/2 cup water
- Salt and black pepper
Brown sausage in frying pan. Add milk and while milk is still cool, add in flour and water.
Stir constantly as the mixture thickens over medium-low heat until it reaches desired texture.
With three antelope tags between Joe and I this year now filled, I am exploring new ways to prepare antelope, since we have three times as much as a normal year. I came across this recipe on http://www.today.com from Chef Tyler Hill, of John Bozeman’s Bistro and made some minor changes in swapping out the berries, fresh mushrooms, and broth for what I had on hand to make tender steaks with a tasty raspberry pan sauce.
- 2 tablespoons olive oil
- 4 3 oz. antelope tenderloin steaks (I used the tenderloins from 1 antelope)
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup cream of mushroom soup
- 1/2 cup small diced shallots
- 1/2 cup fresh or frozen raspberries (or huckleberries)
- 1 oz. Whisky
- 1 cup beef stock* (or game stock from a roast can be substituted)
- 1 tablespoon softened butter
Trim antelope tenderloins.
Preheat an aluminum frying pan for four minutes over high heat. In a bowl, toss steaks with olive oil and season with salt and pepper.
Place antelope in hot pan, flip and add in a drop or two of olive oil every 30 seconds for two minutes until desired doneness.
Remove meat from pan.
With pan on high, add two tablespoons olive oil, shallots, cream of mushroom soup, and raspberries. Sauté and stir for one minute. Add whisky and stock. For the stock, I used frozen broth I had leftover from a crock pot elk roast that I had been saving to use as a stew base, and it worked great.
Cook mixture on low heat for about two minutes, stirring gently. Add soft butter and stir. Place steaks back in pan for thirty seconds with sauce. Enjoy!