Biscuits With Deer Maple Gravy Recipe

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.