Old Timber Outdoors
More elk recipes

Ground elk

Ground Elk Biscuits and Gravy

Ground elk browned with onion, sage and thyme, then simmered into a peppery milk gravy and spooned over hot split biscuits.

Serves
4
Hands-on
25 min
Total
35 min
Skill
Easy

Cooks on: Stovetop + oven · Breakfast

Ingredients

  • 1 lbGround elk
  • ½Onions, finely diced
  • 4 tbspButter
  • ¼ cupFlour
  • 3 cupsMilk
  • 1¼ tspSalt, kosher, plus more to taste
  • 1 tspBlack pepper, coarsely ground
  • 1 tbsp neutral oil or bacon fat
  • 1 tsp dried sage, rubbed
  • ½ tsp dried thyme
  • ¼ tsp red pepper flakes
  • 1 can (16 oz) refrigerated biscuits, 8 large

You'll need

  • Oven
  • Stovetop
  • Large skillet, ideally cast iron
  • Sheet pan with wire rack
  • Instant-read thermometer

Contains

Dairy, Gluten. Refrigerated biscuits vary by brand and can contain soy, egg or milk. Check the label.

Method

  1. Heat the oven as the biscuit package directs, usually 350°F. Set the biscuits on the sheet pan (no rack needed) and bake until deep golden, usually 13 to 17 minutes, while you make the gravy.
  2. Heat the oil or bacon fat in the skillet over medium-high heat until it shimmers. Press the ground elk into an even layer and leave it alone 2 to 3 minutes so the bottom browns, then break it into small crumbles. Add the onion and cook, stirring, until the onion softens and an instant-read thermometer reads 160°F in a thick clump, 4 to 6 minutes more. Stir in the sage, thyme, red pepper flakes and salt.
  3. Lower the heat to medium and add the butter. Elk has almost no fat of its own, so the butter is what makes the roux. When it melts, sprinkle the flour over the elk and stir 2 minutes so the raw flour taste cooks out.
  4. Pour in the milk a little at a time, stirring and scraping the bottom. Simmer, stirring often, until the gravy is thick enough to coat a spoon, 5 to 7 minutes; it thickens more as it sits. Stir in the pepper, taste, and add more salt a pinch at a time until the gravy tastes seasoned, not just milky.
  5. Split the hot biscuits, set 2 on each plate, and spoon the gravy over them. Serve right away.

When it's done: 160°F

Ground meat and venison are both 160°F on the federal chart. Check the center of the mixture.

If it goes wrong

Gravy lumpy
The milk went in too fast. Whisk hard, or add the milk in small splashes next time.
Gravy too thick
Stir in more milk a few tablespoons at a time until it loosens.
Gravy tastes flat
Elk has none of the salt and fat of breakfast sausage. Add salt a pinch at a time, more black pepper and another pinch of sage.
Elk gray and crumbly instead of browned
It was stirred too soon or the pan was cold. Let the pan and fat heat fully and leave the meat alone until it browns.

Leftovers. Serve right away. Refrigerate leftover gravy within 2 hours and reheat to 165°F with a splash of milk, stirring.