How to Make A Traditional Elk Gravy & Biscuits Recipe
There’s nothing quite like a hearty meal of elk gravy served over buttery biscuits. It’s a dish that feels both rustic and comforting, perfect for those mornings when you want something warm and filling. If you’re a fellow wild game harvester—or even if you’ve just got a stash of elk meat in your freezer—this recipe is for you.
Traditional Elk Gravy & Biscuits
Equipment
- medium saucepan or cast-iron skillet (for gravy)
- 8 x 8 or 9 x 9 inch baking pan
- Measuring Cups and Spoons:
Ingredients
Elk Gravy
- 1 lb. ground elk
- 5 tbsp. butter (Crisco or grease works too)
- 7 tbsp. all-purpose flour
- 2 cups 2% or whole milk
- 1 tsp. sea salt (add more to taste)
- 1 ½ tsp. black pepper (add more to taste)
Butter Biscuits
- 1/2 cup butter (melted)
- 2 ½ cups all-purpose flour
- 1 ½ tsp. granulated sugar
- 1 tbsp. baking powder
- 1 ½ tsp. sea salt
- 1 ¾ cup buttermilk
Instructions
Elk Gravy
- Put one pound of ground elk in a standard saucepan or cast-iron skillet and brown the elk over medium heat. You do not need to preheat the pan before adding the ground meat. You can throw in a tablespoon of butter for extra fat.
- Pour the browned elk into a separate heat safe bowl. You are just storing it in there while you mix up the roux and make the gravy. Or, you can just leave it in the pan. It works either way.
- Put five tablespoons of butter into the same pan that you browned the elk in. You do not need to clean the pan first. Melt the butter over medium heat.
- Add in seven tablespoons of flour and mix it into the melted butter with a whisk. It will be bubbly and think within a minute or two.
- SLOWLY pour two cups of 2% or whole milk into the butter and flour mixture. Whisk it in as you pour the milk into the butter and flour mixture.
- Continue to stir the gravy until it thickens to your liking. This will take around five minutes or so.
- Stir in one teaspoon of salt and 1½ tsp. of pepper. Add more to taste.
- Mix in the browned elk and you are ready to go!
Butter Biscuits (butter swim biscuits)
- Preheat the oven to 450°,
- Spray an 8 x 8 or 9 x 9 inch baking dish with nonstick spray. I use a glass baking dish for this recipe.
- Melt 1/2 cup butter in a microwave safe bowl.
- Pour the melted butter into the baking dish.
- In a medium sized mixing bowl, combine 2 ½ cups all-purpose flour, 1 ½ tablespoons of granulated sugar, 1 tablespoon baking powder, and 1 ½ teaspoons of salt.
- Mix in 1 ¾ cups buttermilk. The batter should be thick and somewhat sticky.
- Pour the batter into the baking dish. You will pour this right on top of the butter. The butter will go up the sides and over the top of the batter when you do this.
- Spread the batter around with a spoon or spatula.
- Use a butter knife to cut the batter into 9 squares. This will help with cutting them after they have baked.
- Bake for 20-25 minutes.
- They will be golden brown on top and a toothpick inserted near the center will come out clean.
Serving this Deliciousness!
- Plate up a biscuit (you can tear it apart if you want) and pour the gravy over the top. Add some salt and pepper and enjoy!
Why We Love Wild Game
We love using wild game in our cooking. It’s lean, clean, and free from added hormones or preservatives. Plus, there’s something deeply satisfying about knowing exactly where your food came from. For us, it’s straight from the field to the table. We process, package, and freeze it ourselves, which makes meals like this all the more special. This particular elk was a gift from a friend, and let me tell you—it was a treat!
Here’s how you can make this delicious homemade recipe, step by step.
What You’ll Need for Elk Gravy & Biscuits
For the gravy, grab a medium saucepan or a cast iron skillet. For the biscuits, an 8×8 or 9×9-inch baking pan will do the trick. You’ll also need measuring cups, measuring spoons, and a mixing bowl.
Ingredients
For the Elk Gravy:
- 1 pound ground elk (if you don’t have elk, use a different ground meat- ground pork sausage and ground venison sausage work great)
- 5 tablespoons butter
- 7 tablespoons all-purpose flour
- 2 cups 2% or whole milk
- 1 teaspoon sea salt
- 1 ½ teaspoons black pepper (or more to taste)
For the Butter Swim Biscuits: Simple Ingredients for Simple Cooking!
- ½ cup butter, melted
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons sea salt
- 1 ¾ cups buttermilk
Now let’s get cooking!
Making the Elk Gravy
Start with your cast iron skillet or medium saucepan. Add 1 tablespoon of butter to the large skillet if you want a bit of extra fat. I always do. Toss in the ground elk breakfast sausage and cook until browned, breaking it apart as it cooks. No need to preheat the pan—just let the butter work its magic.
Once the elk is browned, you have two options. You can transfer it to a heat-safe bowl to make your roux separately, or you can keep it in the pan. (I’m all about fewer dishes, so I like to leave it in the pan.) If you move it to a different bowl, don’t clean any thing out of the pan. All of those browned bits are flavorful and delicious.
To make the roux, add 5 tablespoons of butter to the pan. Let it melt, then sprinkle in 7 tablespoons of flour. Stir everything together for about a minute until the mixture thickens and gets bubbly. If the meat’s still in the pan, just mix it all together. It works just as well!
Now, slowly pour in 2 cups of milk. SLOWLY is the key here—don’t rush it. Stir constantly as the gravy thickens, which takes about 5 minutes. Add your salt and pepper, taste, and adjust the seasoning as needed. Once it’s the consistency you like, remove it from the heat.
Making the Butter Swim Biscuits: Super Great Beginner Biscuit Recipe
These homemade biscuits are a game-changer. No rolling, no cutting—just mix, pour, and bake. You don’t need a rolling pin, pastry blender, or biscuit cutter for this recipe. So easy!
First, preheat your oven to 450°. Spray your baking pan with non-stick spray, then melt ½ cup of butter and pour it into the pan.
In a mixing bowl, combine 2 ½ cups of all-purpose flour, 1 ½ teaspoons of sugar, 1 tablespoon of baking powder, and 1 ½ teaspoons of salt. Stir in 1 ¾ cups of buttermilk. If you don’t have buttermilk, no problem. Just mix 1 cup of milk with 1 teaspoon of vinegar, let it sit for 5 minutes, and use that instead.
The batter will be thick and sticky—don’t worry, that’s how it’s supposed to be. Pour it directly into the pan over the melted butter. The butter will bubble up around the edges, which is exactly what you want. Use a butter knife to cut the batter into 9 squares before baking. This helps with portioning later and is an important step that you don’t want to miss.
Bake for 20-25 minutes, or until the top is golden brown. Keep an eye on it—you know your oven best. These really are some of the easiest and best biscuits you will ever have!
Time to Plate The Traditional Elk Gravy & Biscuits
Once the biscuits are done, it’s time to plate everything up. You can tear a biscuit in half and smother it with gravy, or leave it whole and pour the gravy on top. Add a little extra salt and pepper if you like, and dig in.
Why We Love Wild Game
Wild game like elk is a big part of our kitchen. It’s lean, flavorful, and free of anything artificial. We love that it’s something we’ve harvested and processed ourselves. Knowing the journey from field to table makes every bite feel special.
Elk is especially lean, which means it pairs perfectly with the richness of this gravy. And let’s be honest—gravy and biscuits are comfort food at its best. Whether you’re cooking for your family or just treating yourself, this recipe is sure to hit the spot.
A Few Tips
- Don’t skip the butter in the gravy. Elk is lean, and the butter adds richness and fat for that perfect texture.
- For the biscuits, real buttermilk is better, but the homemade version works in a pinch.
- This recipe works just as well with ground deer meat if that’s what you have on hand.
- f you have any leftover biscuits, store them in a Ziploc baggie or an airtight container. Let the elk Gravy cool to room temperature before putting in an airtight container.
Time to be a Doer and Give This Recipe a Try!
Elk gravy and biscuits are more than just a meal—they’re a celebration of wild game cooking. It’s about taking something from the field and turning it into a dish that brings everyone to the table. So whether you’re an experienced wild game cook or just starting out, I hope you’ll give this recipe a try. It is a great way to prepare elk for the first time and I hope you love it as much as we do!
Enjoy every bite, and remember—it’s okay to lick the gravy off your plate. I won’t tell!
Happy Cooking,
Anna Sue
