Biscuits With Deer Maple Gravy

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Kristian 2

"This breakfast is sweet and salty all in one."
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55 m servings 290 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 507 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  2. 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. Bake in the preheated oven for 12 to 14 minutes, until the biscuits are golden brown.
  4. 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. 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.



This recipe was so delicious! We loved the venison instead of the pork, and it is so much healthier! Made it for the whole family, everyone wanted seconds...and thirds, great recipe we will us...

I was out of venison steak so I opted for burger instead. Because the consistency reminded me of traditional bisquits and gravy I added 1 tsp, maybe a little more, of poultry seasoning(to give ...

Very good. I am always looking for new ways to fix venison and while I don't like gravy my husband is a big fan. After fixing this dish for him I asked him if this was something he would want ag...

Recipe was delicious. Loved the gravy and I don't like gravy. The biscuits only need 1/4 cup of milk.

I am only reviewing the biscuits. They tasted fine, but the batter was so thin they cooked up more like pancakes. Bleh

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