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!}
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.
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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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!
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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, The tenderloin that we get is in small tenderized pieces in the package. So I think it’s individual pieces if that helps? 🙂
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! =(
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! 🙂
Hi Myra,
My son in law hunts and always has a freezer full of venison. He makes the best ever tenderloin with his secret marinade. I like using the ground venison because it has so little fat and tastes great in chili and pasta sauce.
Debra @ Bungalow´s last blog post ..Little green guest room reveal.
Myra thank you, thank you, thank you for posting this! Hubs hunts and I often go through “Yay! You got a deer… Boo! What am I supposed to do with it!?” Question: do your tenderloins come tenderized or do you do it yourself with a mallet or something.
Vivienne @ The V Spot´s last blog post ..How to store fresh produce – From A to Zucchini. (And a handy printable.)
You’re so welcome! 🙂 Ours comes tenderized, but if yours don’t then a mallet should work. 🙂 xo
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?
This is really helpful post and very educational there is no doubt it.