Ranch to Table: Leopold’s Venison Biscuits and Gravy

It never fails as we’re watching an episode of MeatEater; I’ll look my husband in the eye and say, “let’s try that sometime!”

One such recipe that came up pretty frequently was an episode where they made a variation of Aldo Leopold’s recipe for Venison Biscuits and Gravy.

Easily made in a campfire or modern kitchen, this rustic dish hits all the notes for a hearty comfort-food breakfast or brunch.

The best part? It’s super easy!

Check out our recipe down below!

Venison Biscuits and Gravy

Ingredients:

• Venison steaks (we used two for two of us)
• Olive oil (you could substitute with any cooking oil you prefer)
• Flour
• Biscuits (you could do homemade, we used some Pilsbury Grands!)

Method:

1. Make/bake biscuits as directed
2. While biscuits are baking, heat oil on a skillet for frying the venison
3. Pound flat and cut the venison steaks into smaller pieces (we made it so we had 1-2 small strips per biscuit)
4. Lightly coat the steak strips in flour and fry to the desired doneness; move to the oven to stay warm once done
5. Make a simple gravy by adding flour and water a little bit at a time to the remaining oil in the pan; season with salt and pepper to taste. (We added a little milk to ours, too!)
6. Plate the biscuit with the venison on top and cover with gravy.

This makes a great stand alone breakfast, or you can add other traditional breakfast sides such as fresh fruit, eggs, hash browns, etc.

Get the full recipe card below!