Deer Maple Gravy Biscuits: A Savory Recipe

Ingredients

• 1 cup self-rising flour
• 0.5 tablespoon white sugar
• 2 tablespoons butter, melted
• 0.75 cup milk
• 2 tablespoons butter
• 1 pound boneless venison steak, cubed
• salt and ground black pepper to taste
• 0.5 cup chicken broth
• 1 cup milk
• 1 tablespoon maple syrup
• 0.25 cup all-purpose flour
• salt and ground black pepper to taste

Instructions

1. Preheat your oven to 450 degrees F (230 degrees C). Grease your baking sheet well.
2. To prepare the biscuits, combine self-rising flour and sugar in a mixing bowl, then incorporate melted butter and 3/4 cup of milk. Gently knead the dough 5 to 7 times until it just comes together. On a floured surface, roll the dough to 1/2 inch thickness. Use a biscuit cutter or a flour-dipped glass rim to cut out the biscuits.
3. Bake in the preheated oven for approximately 12 to 14 minutes, or until the biscuits achieve a beautiful golden-brown color.
4. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the deer meat to the skillet and season generously with salt and pepper. Pan-fry the meat until it turns a lovely golden brown, about 5 minutes. Transfer the cooked meat to a serving platter.
5. Pour chicken broth into the skillet and bring to a boil, scraping up any browned bits from the bottom with a wooden spoon. Stir in 1 cup of milk and maple syrup, then whisk in all-purpose flour until the mixture is smooth. Return the gravy to a simmer, season with salt and pepper to your liking, and let it thicken, whisking continuously to prevent lumps. Return the deer meat to the gravy and simmer until the gravy reaches your desired thickness, around 5-10 minutes. Serve hot over freshly baked biscuits.

Nutrition

• Calories: 291 kcal
• Fat Content: 11 g
• Fiber Content: 1 g
• Sugar Content: 6 g
• Sodium Content: 378 mg
• Protein Content: 20 g
• Cholesterol Content: 83 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g