Venison Tenderloin Biscuits

Venison Tenderloin Biscuits

Tenderloin Recipe

• 1 {1 lb} package tenderloin {ours is already tenderized}
• 1 1/2 cup flour
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. sea salt
• 1/2 stick butter

Begin melting butter in a large skillet. {I love using my saute pan for this dish!} Mix flour, spices and salt in a gallon zipper bag. Place meat piece by piece into the flour mixture and cover well. As butter melts, place the floured tenderloin into the butter and brown well on both sides. Remove to a plate. Make gravy {recipe below}. Then add the meat back into the pan.  Pour in some water {don’t completely cover the meat} and simmer for 45 minutes.

Gravy Recipe

• 3-4 Tablespoons flour {You can use more or less. Just eyeball it}
• 3/4 cup milk {Eyeball it. I promise you can’t mess it up!}

Make a simple gravy with the drippings left from browning the tenderloin. Add flour to the pan and whisk it over low heat with 3/4 cup milk until smooth.

While the tenderloin is simmering, whip up some yummy biscuits.  Use your own tried and true recipe or use this one…

Biscuit Recipe

{this is the same recipe I use for my Easy Fried Apple Pies}

• 2 c. flour {I use white spelt flour}
• 3/4 t. sea salt
• 4 T. baking powder
• 2/3 c. coconut oil {substitution for 1/3 c. Crisco}
• 1 c. milk
• Extra flour

Mix dry ingredients, then cut in coconut oil with a pastry cutter.  Add milk and stir.  The dough will begin to pull away from the sides of the bowl.

Place the dough onto a {very} well floured surface – a pastry cloth or wax paper work great! Be generous with the flour!

Knead the dough *minimally* then pat down until 1/2″ thick or so.

Cut out biscuits and place on a baking sheet.  Bake at 450 degrees for 10-12 minutes until biscuits are slightly browned.