Venison Sausage Biscuits & Gravy for Two with Homemade Hash Browns

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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!

Hash Browns:

  • 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.

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MEANWHILE… start making your biscuit dough.

Fluffy Biscuits:

Yield- 7

  • 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.

???????????????????????????????Add milk and stir until dough sags down into trough and pulls away from bowl edge.

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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.

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Cook 10-12 minutes at 350 until biscuits are golden brown.

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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.

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Stir constantly as the mixture thickens over medium-low heat until it reaches desired texture.

???????????????????????????????Salt and pepper to taste & serve over biscuits for a delicious, homemade breakfast.

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Open-Face Elk Tenderloin with Gravy and Onions

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Marinade

  • 1 T. Worcestshire
  • 1 tsp Hi Mountain Elk Seasoning
  • 1 tsp Cajun Seasoning

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  • 3/4 lb elk tenderloin
  • 1 egg
  •  1 c flour + another 3 T flour, divided
  • ~1/2 c milk/ half and half
  • 1/2 c vegetable oil
  • 2 slices whole wheat bread, toasted
  • 1/4 c thinly sliced onions
  1. Marinade steaks for two days with worcestshire, Hi Mountain Elk Seasoning, and Hi Mountain Cajun Campfire seasoning.
  2. Beat an egg in a shallow container and dip steak in egg, bread in flour on a paper plate, repeat once to completely coat meat.
  3. Heat vegetable oil in frying pan and fry, flipping twice, until centers are no longer raw.
  4. Pour about 2 T of oil/meat drippings into a separate small saucepan (you can use the same pan if the bottom isn’t burnt, but I was low on oil and my pan/drippings had a burnt taste, I needed to use a fresh pan).
  5. Add in some flour (about 3 T. or so) and pour in milk (I used fat free half and half, no milk in the house tonight!). Stir with a fork until smooth on low heat.
  6. Toast slice of bread and sautee sliced onions until tender.
  7. Layer steak on toast and top with gravy and onions.

In the spirit of elk, check out this photo from Wyoming’s Wind River Country of Lander, Wyoming in the early 1900’s. Made me smile. And also laugh–one commenter had wrote “it’s all fun and games until you get an eye poked out!” Happy Holidays!