Biscuits and Venison Sausage
I wanted to post this on New Year’s Day in that we always start the New Year with Venison Sausage Biscuits! We were so busy that day and then I lost the SD card that had these pictures on it, but happily found it yesterday as I was organizing my files (my favorite thing to do! Yuck!!) I hope you and your family enjoy this as much as we do.
If you do not grind your own venison, use your processed ground venison and cut your panceta in small cubes with kitchen scissors. Try not to handle the meat too long because it will affect the texture of the final product.
Venison Sausage Patties
- 4 pounds of venison scraps (you could use any part of the deer for this recipe), run through the largest holes of the meat grinder.
- 2 pounds of pancetta run through the same grinder. Have your butcher run it through his grinder if you do not have one of your own.
- 1 tablespoon salt
- ½ tablespoon pepper
- ½ tablespoon red pepper flakes
- ½ cup dry white wine
- 2 tablespoons extra virgin olive oil
- In a large bowl, mix venison and pancetta with your hands until blended. Add salt, pepper, red pepper flakes, and white wine. Chill for about 30 minutes.
- Form sausage into 4 ounce patties. Do not over-handle the mix as this can affect the texture of the sausage.
- Heat olive oil in 10-12’’ cast iron skillet. Add sausage patties and cook over low heat, turning frequently, until light brown on all sides. Cook in batches. Serve with Homemade biscuits.
Hint: keep shortening in freezer to keep cold
- 3 cups flour plus enough for dusting
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup (1 stick) butter, cold
- 3 tablespoons shortening, col
- 1 cup buttermilk
- Preheat oven to 425 degrees.
- In a large bowl, mix dry ingredients together.
- Cut butter into pea-size pieces. Work shortening and butter into the dry ingredients until incorporated. It should resemble an oatmeal texture. Be careful not to over mix or the texture will be affected.
- Pour buttermilk into mixture. Place dough onto lightly floured surface and fold on top of itself for about 1 minute. Roll dough to 1½ inch thickness. Cut into 3 to 4 inch rounds.
- Place on silpat or greased cookie sheet. Make sure the biscuits are touching each other. Put a light thumbprint in center of each biscuit to keep them even when rising.
- Place in oven for 20 minutes or until golden brown. Halfway through baking lightly brush with melted butter and bake for the remaining 10 minutes. Serve immediately.