How to Cook Venison Sausage Gravy | FIELD TO TABLE | Biscuits and Gravy

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How to Cook Venison Sausage Gravy | FIELD TO TABLE | Biscuits and Gravy | Deer Recipes |

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The most perfect venison sausage gravy!
This recipe was one I couldn’t wait to try out, and it surely didn’t disappoint! After harvesting this deer last November, I have been excited to get in the kitchen and try new recipes! I used a highly recommended processor in the South Georgia area, and it was surely worth every dollar. They seasoned and prepared this meat just perfectly! I ordered ground sausage, sausage links, cube steaks and hamburgers- so there will be more recipes to come as I experiment with those!
The seasonings in the ground sausage married so well with the gravy! If you try this recipe with regular ground sausage of your choice, then I would suggest adding all of your favorite seasonings and salt to taste. I did not have to add any salt to this dish because the processed meat had enough sodium and seasonings already.
If you try this, let me know what you think! And what other venison dishes you are interested in, too.
How to cook Venison Sausage and Gravy | FIELD TO TABLE | Biscuits and Gravy | Deer Recipes
••RECIPE ••
1 stick of butter
1 lb ground sausage (I used venison sausage)
Pepper to taste
1 tsp Onion Powder
1 tsp worcheshire sauce
3 cups of whole milk
3 tbsp of flour
1 package of grands biscuits (Or you can totally make your own)
Step 1:
Preheat your oven for your grands biscuits, and cook them according to the package while you make your gravy. (Or if you're superwoman/man then you can make your own at this time...lol)
Step 2:
Add 1 tbsp of butter to a skillet and coat bottom with melted butter. Brown your meat in the skillet and add ground pepper, onion powder and worcheshire until all meat is completely cooked. (My meat is processed and already filled with seasonings and salt, so no need for that. If your meat isnt processed then add your own salt to taste.)
Step 3:
Remove meat from the skillet with spatula, leaving any drippings in the bottom of the skillet.
Add the rest of the stick of butter (about 6 tbsp) to the skillet and melt down. Add flour to the skillet and whisk together. Then slowly whisk in 3 cups of whole milk and continue to whisk until it begins to bubble in the middle.
Next, add your sausage back to the gravy with a little pepper to taste. Let this cook together on a low heat for about 5-10 minutes while the flavors all merge. Stir often to avoid anything burning or sticking to the bottom of the skillet.
ENJOY!