Biscuits With Deer Maple Gravy
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Biscuits With Deer Maple Gravy

1. Self-rising flour - 1 cup
2. White sugar - ½ tablespoon
3. Butter, melted - 2 tablespoons
4. Milk - ¾ cup
5. Butter - 2 tablespoons
6. Boneless venison steak, cubed - 1 pound
7. Salt and ground black pepper to taste - 1 pound
8. Chicken broth - ½ cup
9. Milk - 1 cup
10. Maple syrup - 1 tablespoon
11. All-purpose flour - ¼ cup
12. Salt and ground black pepper to taste - ¼ cup

How to cook deliciously - Biscuits With Deer Maple Gravy

1. Stage

Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.

2. Stage

To make biscuits, mix the self-rising flour and sugar together in a bowl, and stir in the melted butter and 3/4 cup of milk. Knead the dough very lightly for 5 to 7 times, until it barely hangs together, and roll out to 1/2 inch thick on a floured surface. Cut biscuits with a biscuit cutter or the rim of a glass dipped in flour.

3. Stage

Bake in the preheated oven for 12 to 14 minutes, until the biscuits are golden brown.

4. Stage

Melt 2 tablespoons of butter in a large skillet over medium heat, and place the deer meat into the hot butter. Sprinkle the meat with salt and pepper, and pan-fry until golden brown, about 5 minutes. Remove the meat to a platter.

5. Stage

Pour the chicken broth into the skillet, and bring to a boil while scraping the browned bits off of the bottom of the skillet with a wooden spoon. Stir in 1 cup of milk and the maple syrup, and whisk in all-purpose flour until smooth. Bring the gravy back to a simmer, add salt and pepper to taste, and allow to thicken, whisking to avoid lumps. Return the deer meat to the gravy, and simmer until the gravy is thick, 5-10 minutes. Serve over biscuits.