Biscuits With Deer Maple Gravy

Name: Biscuits With Deer Maple Gravy
Total time: 55
Yield: 6
Ingredients: 1 cup self-rising flour; ½ tablespoon white sugar; 2 tablespoons butter, melted; ¾ cup milk; 2 tablespoons butter; 1 pound boneless venison steak, cubed; salt and ground black pepper to taste; ½ cup chicken broth; 1 cup milk; 1 tablespoon maple syrup; ¼ cup all-purpose flour; salt and ground black pepper to taste

Recipe by Kristian from allrecipes.com

Breakfast 55 Mins.

Ingredients

6 servings

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1 cup self-rising flour
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½ tablespoon white sugar
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2 tablespoons butter, melted
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¾ cup milk
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2 tablespoons butter
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1 pound boneless venison steak, cubed

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salt and ground black pepper to taste
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½ cup chicken broth
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1 cup milk
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1 tablespoon maple syrup
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¼ cup all-purpose flour
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salt and ground black pepper to taste

Instructions

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.