Venison, Gravy, and Biscuits
Venison Cube Steaks, Gravy, and Biscuits by Jason Hill of Livonia GA
What you’ll need:
- Venison Steak cut into inch or so cubes
- A hot skillet for frying
- Vegetable oil for frying
- 2-3 eggs scrambled
- 2 clean bowls
- 2-3 cans of Campbell’s Beefy Mushroom Soup
- Casserole Dish or Pirex dish
- A roll of easy bake Biscuits
- Oven set to 400 degrees
Dice up your venison steaks into inch to inch and a half cubes. Scramble two to three eggs into a clean bowl and pour your venison cubes into the egg wash. In a separate bowl, add your cup or two of flour. You can add salt and pepper if you would like. While you are doing that, heat the vegetable oil in a skillet and prepare to fry the cubes. The oil needs to be hot! Be careful!
Now that the cubes are in the egg wash, take them out and roll them around in the flour mix. Make sure they are coated heavily. Then, carefully drop them in the oil. Try to place them in gently to prevent splattering the the oil or you’ll be in a world of pain! Only do enough at one time so you can manage them going in and out. This will prevent you from overcooking some of them. Once they are golden brown, take them out of the frying pan and place them in your casserole dish. Do this step until all the cubes are cooked.
Once the venison is done frying, add your beefy mushroom soup to the casserole dish. Use enough to cover the meat. Probably one to two cans, maybe more if you’re doing a large amount of meat. They key is to cover the meat with the soup.
Place the dish in the oven until the gravy begins to bubble. Once you notice it is bubbling, take the dish out. At this point, the oven is hot and you can cook your biscuits until they’re golden brown. Follow the directions on the easy bake biscuits since they vary from brand to brand.
Biscuits, Gravy, and Venison! Life doesn’t get much better! Thanks Jason for sharing your recipe!
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