If you enjoy downhome comfort food you will love this recipe for the BEST EVER Venison Backstrap Biscuits and Gravy. Make this for breakfast or dinner and be sure to invite a friend!
You will need:
1-2 lbs Venison Backstraps
½ Onion Diced
½ Red Bell Pepper Diced
Garlic Powder
Red Pepper flakes
Salt
Pepper
Smoked paprika
Montreal Steak Seasoning
Cajun Seasoning
6 Tablespoons Butter
2 ½ Cups Milk
6 Tablespoons Flour
Biscuits Large and Flaky
5 slices bacon
Green Onions
Serves 6-10
Instructions:
Begin by cutting your backstrap meat into ½ inch square chunks.
Set this aside in a bowl.
Do the same with the bacon and crisp this up making some man sized bacon bits in a skillet over medium high heat.
Dice your onions, bell pepper and green onions and set aside.
Once your bacon bits are crisp remove from skillet and set aside and cover to keep warm.
Place the backstrap meat into the bacon grease and begin to sear.
Add your meat seasonings.
1 teaspoon garlic powder
1 teaspoon Montreal steak seasoning
½ teaspoon red pepper flakes
½ teaspoon smoked paprika.
Cook until your desired level or meat reaches 165 add your diced onions and diced peppers.
Put your biscuits in the oven following your recipes or manufacturers instructions.
Melt 6 Tablespoons of butter in a second skillet.
Add 6 Tablespoons of flour slowly while stirring with a wisk to the melted butter. Stir until smooth.
Add milk slowly while stirring until reaches desired consistency. (We like it thick!)
Once gravy is done add it to the meat mixture.
Serve over biscuits once they are done. Garnish with bacon and diced green onions and don’t and lick that plate clean!
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