Biscuits With Deer Maple Gravy

Ingredients

• Servings: 6
• 1 cup self-rising flour
• 1/2 tablespoon white sugar
• 2 tablespoons butter, melted
• 3/4 cup milk
• 2 tablespoons butter
• 1 pound boneless venison steak, cubed
• salt and ground black pepper to taste
• 1/2 cup chicken broth
• 1 cup milk
• 1 tablespoon maple syrup
• 1/4 cup all-purpose flour
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 450 degrees f (230 degrees c). grease a baking sheet.
• 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.
• bake in the preheated oven for 12 to 14 minutes, until the biscuits are golden brown.
• 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.
• 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.