Venison Tenderloin Biscuits

I’m so thankful for my middle brother who loves to hunt deer and turkeys. This past season we paid the processing fee for one deer and we have been enjoying deer burger and sausage from the freezer. Last week, I braved one of my favorite childhood meals of venison tenderloin biscuits.  The results were smashing, so I thought I would share the recipe with y’all!

{pathetic phone photo…sorry!}

I served brussel sprouts and sauteed onions with these tenderloin biscuits…as well as some strawberry jelly. Nothing’s better than jelly and homemade biscuits!

P.S. The left over biscuits are fabulous for breakfast too. :)

Do you fix {Southern for “make”} venison for your family? I’d love to hear!

I’m linking up to Tasty Tuesday and Women Living Well!

XO

*****

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Comments

  1. says

    We love venison! I use the ground meat a lot in things like spaghetti or other Italian(ish) dishes. I’ve also cooked the loin like a pot roast, in the crockpot with carrots and green beans and onions. The other week I tried slow cooking it with onions and a mushroom gravy, and served it over brown rice, and it tasted amazing. I may have to try these biscuits… they sound yummy!
    Elizabeth Johnson´s last blog post ..Six Comforting Truths from Isaiah 40

  2. joanna says

    my husband enjoys supplying our freezer w/ venison, so over the past 2 yrs. since we’ve been married, i’ve slowly learned some recipes. my favorite & most versatile way to use venison is it ground in place of hamburger. our favorite way to do tenderloin is to butterfly it, fry it quickly, flipping once, in some butter w/ peppers, onions, garlic powder, & onion salt. delish! i’m assuming your recipe above is to do the whole tenderloin & not individual steaks?

      • joanna says

        oh, it’s been tenderized…that would probably make a difference. i know if i simmered our butterflied loinchops for 45 min., they’d be about as tender as a hockey puck! =(

  3. says

    I tried venison for the first time last year & although I was timid at first, I have to admit that it was delicious! I can only imagine what it would taste like with a tasty biscuit! This looks absolutely scrumptious! :)

  4. Nichelle says

    I use the whole tenderloin as well. This time I did a yogurt marinade and quickly put in the oven for a bit at broil. Then crisped irbil on the stove. The loin was thick which is the only reason I put it in the oven. Ours isn’t tenderloin pieces but the whole loin. I want to do something with venison and biscuits now…maybe a sausage gravy?

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