Venison Breakfast Sausage & Gravy

Venison Breakfast Sausage

Makes ~2 lbs

Ingredients

• 2 lbs ground venison

• ½ lb ground pork fat (or pork shoulder, finely ground)

• 2 tsp kosher salt

• 1½ tsp black pepper

• 2 tsp rubbed sage

• 1 tsp dried thyme

• 1½ tsp brown sugar

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp crushed red pepper (optional)

• ¼ tsp nutmeg

• ¼ cup ice-cold water

Instructions

1. Combine all ingredients in a large bowl.

2. Mix gently until just incorporated—don’t overwork.

3. Rest in the fridge 30 minutes.

4. Brown in a skillet over medium heat, breaking into crumbles.

   • Tip: For patties, form and cook 3–4 minutes per side.

Venison Sausage Gravy

Ingredients

• 1 lb cooked venison breakfast sausage (above)

• 3 tbsp reserved fat (add butter if needed)

• ⅓ cup all-purpose flour

• 2½–3 cups whole milk (warm)

• Fresh cracked black pepper (to taste)

• Salt, as needed

• Optional: pinch of cayenne or smoked paprika

Instructions

1. Leave the cooked sausage in the skillet with the fat.

2. Sprinkle flour over the sausage and stir 1–2 minutes to cook out raw flour.

3. Slowly whisk in warm milk, scraping the pan.

4. Simmer until thick (5–7 minutes).

5. Season generously with black pepper and adjust salt.

Buttermilk Biscuits (Quick Option)

Ingredients

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1 tsp salt

• ½ cup cold butter, cubed

• ¾ cup cold buttermilk

Instructions

1. Heat oven to 425°F.

2. Mix dry ingredients; cut in butter until pea-sized.

3. Stir in buttermilk just until combined.

4. Pat, fold once or twice, cut biscuits.

5. Bake 12–15 minutes until golden.

Serve

Split hot biscuits, ladle sausage gravy generously, finish with extra black pepper.