Venison Sausage Gravy and Homemade Biscuits

Now doesn't that sound like a real country made breakfast!!  I can guarantee you won't find that on any Bob Evans menu!!

The venison sausage gravy is a version of Paula Dean's Sawmill Gravy from her cookbook, Southern Cooking Bible, though I did make a few substitutions besides using deer sausage.  I raise goats, so the only milk I have is goat's milk, though you can use regular store-bought cow's milk (won't make any difference).  And if you don't have deer sausage, pork sausage will work, also.

Sausage Gravy

Ingredients:

1 lb deer sausage (or pork sausage) your choice
1/2 cup flour
2 cups milk
salt and pepper to taste

Directions:

In a large skillet, brown the sausage while breaking it up with a spoon into smaller pieces.

Sprinkle the browned sausage with the flour, stir to add to sausage.  Slowly pour milk while stirring.  Cook, while stirring constantly, until the gravy has thickened. 

Remove pan from stove.  Pour over homemade biscuits (see below for recipe!).

This is the BEST biscuit recipe!!  I don't remember where I found it, but if I need homemade biscuits this is my go-to recipe!!  My husband LOVES it.  And it is so easy to make!!

Homemade Biscuits

Ingredients

2 1/3 cups self-rising flour ** (you cannot use all purpose!!!)
1 1/2 T sugar
1/2 t baking soda
1 1/4 stick butter, cold
1 cup buttermilk (if you don't have it, add 1 T lemon juice to a cup of milk - let sit for 5 minutes)

Directions

Preheat oven to 450 degrees.

You have to use self-rising flour, otherwise the biscuits won't rise.

Sift flour, sugar and soda together.

Slice the butter into small pieces and mix into flour mixture (I used a pastry blender - works perfectly!) until you have fairly large lumps.

Stir in the buttermilk.

Roll out 1/2 inch size and using a round cookie cutter (or a drinking glass) place on a cookie sheet.

Bake for 13 to 15 minutes.

They just don't get any better than this!!

Perfect for sausage and gravy or with a good soup!!

Entire Recipes:

Sausage Gravy

Ingredients:

1 lb deer sausage (or pork sausage) your choice
1/2 cup flour
2 cups milk
salt and pepper to taste

Directions:

In a large skillet, brown the sausage while breaking it up with a spoon into smaller pieces.  Sprinkle the browned sausage with the flour, stir to add to sausage.  Slowly pour milk while stirring.  Cook, while stirring constantly, until the gravy has thickened.  Remove pan from stove.  Pour over homemade biscuits (see below for recipe!).

This is the BEST biscuit recipe!!  I don't remember where I found it, but if I need homemade biscuits this is my go-to recipe!!  My husband LOVES it.  And it is so easy to make!!

Homemade Biscuits

Ingredients

2 1/3 cups self-rising flour ** (you cannot use all purpose!!!)
1 1/2 T sugar
1/2 t baking soda
1 1/4 stick butter, cold
1 cup buttermilk (if you don't have it, add 1 T lemon juice to a cup of milk - let sit for 5 minutes)

Directions

Preheat oven to 450 degrees.

Sift flour, sugar and soda together.

Slice the butter into small pieces and mix into flour mixture (I used a pastry blender - works perfectly!) until you have fairly large lumps.

Stir in the buttermilk.

Roll out 1/2 inch size and using a round cookie cutter (or a drinking glass) place on a cookie sheet.

Bake for 13 to 15 minutes.

Perfect for sausage and gravy or with a good soup!!

VERDICT:

I have already said this is my best biscuit recipe.   And my husband LOVED the venison sausage gravy.  Will I be making this again - most definitely YES!!!