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Biscuits and Elk Gravy

Biscuits and Elk Gravy

Biscuits smothered with meaty elk gravy with scrambled eggs and bacon on the side.

This is the perfect wild game breakfast for a chilly, lazy Sunday

When the February chill keeps you from venturing outdoors over the weekend, sometimes, the best thing to do is just stay home. When I find myself having a lazy Sunday, my favorite thing to do is make biscuits and gravy. Warm, comforting, and guaranteed to keep you full until dinner time, you’ll be hard-pressed to find a better breakfast for an icy day.

This recipe features 80/20 ground elk from my successful elk hunt this past fall. The fatty grind keeps the meat moist and crisps up the edges, making the perfect uncased sausage to add to a thick, peppered gravy. Ladled on top of fresh biscuits, eggs, and bacon, you’re in for a rib-sticking brunch!

Lazy Sunday Biscuits and Gravy

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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 2

Ingredients
  

  • ¼ lb elk ground
  • 4 cups whole milk
  • 1 tbsp butter
  • 1 tbsp flour
  • PS Seasoning's Black Gold garlic pepper spice blend
  • PS Seasoning's Lumberjack hickory maple spice blend
  • Salt
  • Black Pepper
  • Biscuits, bacon, eggs… whatever you want to top with this gravy

Instructions
 

  • Add your ground wild game meat (venison, elk, pronghorn, moose; it all works well here) to a hot pan and cook thoroughly. In this case, I didn't add any oil or grease to the pan; I ground the elk meat with 20% pork fat, so I let the meat cook in its own fat as it melted down. Season the meat with salt, pepper, and the Lumberjack spice blend to taste. Once it's cooked, set the meat aside.
  • To make the gravy, it's important that you stir this mixture constantly. You don't want to burn the butter, let the milk come to a boil, or let the milk form a rind on the top.
  • Melt 1 tbsp of butter in a medium-hot pan. Once melted, add the flour to form a paste. Once your paste is mixed adequately, reduce the temperature, and add in a little bit of the milk, completely mixing in the flour/butter paste. Add in the rest of the milk. Don't stop stirring!
  • Reduce the gravy down until it's quite thick and the right texture you're looking for; it usually takes me about 20 minutes to get it to that point. I try to get it to an alfredo-like thickness. Remember to keep stirring! Add the Black Gold, salt, and black pepper to taste; I always go heavy on the pepper because I love a peppery gravy. Once it's the right texture, remove from heat, add in the meat, and serve over a bed of hot biscuits, eggs, bacon, toast, or whatever else you've whipped up for breakfast. Enjoy! A food coma is in your near future.
Keyword Elk
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