Sounds great and I just ate dinner lol. I need to save this recipe.I'm posting this biscuit recipe here because these are the only biscuits worthy of putting venison sausage patties and pepper-jack cheese slices inside of, and heating for 22 seconds in the microwave. The venison sausage/pepper-jack biscuits with V-8 or pineapple juice are great for breakfast, and they're heaven on Earth with a crisp lager and some chips for lunch.
Jim and Barb’s Sourdough & Buttermilk Biscuits
1 cup sourdough starter + ½ cup buttermilk (mix together and set aside) Note: powdered buttermilk works just fine, and it keeps forever in the fridge - we don’t like buttermilk for anything other than baking, so if we bought regular buttermilk, it would spoil before we used it all.
3 tsp sugar
½ tsp salt
½ tsp citric acid (for stronger sourdough flavor)
1 tsp baking powder
½ tsp baking soda
2 cups flour
3 Tbls real butter + 3 Tbls melted real butter (for brushing tops)
Instructions:
Melt 3 Tbls real butter in an iron skillet, then pour it into a separate container and set aside.
Mix dry ingredients, then cut in 3 Tbls unmelted butter. Add the set-aside sourdough & buttermilk mixture, then stir quickly until the dry ingredients are just moistened. Spread the dough on a floured bread board until about an inch thick. Cut 3” (or thereabouts) diameter biscuits with whatever you’ve got, and place them in the same iron skillet you used to melt the other 3 Tbls butter in. Set the oven at 450, turn it on, and set the skillet full of biscuits on top of the stove while you brush their tops with the 3 Tbls of melted butter. Let the biscuits rise a little (1 or 2 minutes), then place them in the oven for about 12 minutes. Note: the oven won’t quite be up to 450 degrees when you put the biscuits in it, but that’s okay - the biscuits will rise a little more as the oven comes up to temperature.
These are wonderful! They’re crispy on the outside, soft on the inside, and they have that sourdough tang.
After about 4 days, if you have any biscuits left (doubtful), you can put them in plastic baggies in the freezer. About 15 seconds in the microwave thaws one and warms it up.
I'm posting this biscuit recipe here because these are the only biscuits worthy of putting venison sausage patties and pepper-jack cheese slices inside of, and heating for 22 seconds in the microwave. The venison sausage/pepper-jack biscuits with V-8 or pineapple juice are great for breakfast, and they're heaven on Earth with a crisp lager and some chips for lunch.
Jim and Barb’s Sourdough & Buttermilk Biscuits
1 cup sourdough starter + ½ cup buttermilk (mix together and set aside) Note: powdered buttermilk works just fine, and it keeps forever in the fridge - we don’t like buttermilk for anything other than baking, so if we bought regular buttermilk, it would spoil before we used it all.
3 tsp sugar
½ tsp salt
½ tsp citric acid (for stronger sourdough flavor)
1 tsp baking powder
½ tsp baking soda
2 cups flour
3 Tbls real butter + 3 Tbls melted real butter (for brushing tops)
Instructions:
Melt 3 Tbls real butter in an iron skillet, then pour it into a separate container and set aside.
Mix dry ingredients, then cut in 3 Tbls unmelted butter. Add the set-aside sourdough & buttermilk mixture, then stir quickly until the dry ingredients are just moistened. Spread the dough on a floured bread board until about an inch thick. Cut 3” (or thereabouts) diameter biscuits with whatever you’ve got, and place them in the same iron skillet you used to melt the other 3 Tbls butter in. Set the oven at 450, turn it on, and set the skillet full of biscuits on top of the stove while you brush their tops with the 3 Tbls of melted butter. Let the biscuits rise a little (1 or 2 minutes), then place them in the oven for about 12 minutes. Note: the oven won’t quite be up to 450 degrees when you put the biscuits in it, but that’s okay - the biscuits will rise a little more as the oven comes up to temperature.
These are wonderful! They’re crispy on the outside, soft on the inside, and they have that sourdough tang.
After about 4 days, if you have any biscuits left (doubtful), you can put them in plastic baggies in the freezer. About 15 seconds in the microwave thaws one and warms it up.
Yeah, we use SACO brand, and we find it in the baking (flour, sugar, etc.) aisle at the grocery store.Didn't even know about powdered buttermilk
Two or three squirrels in a slow cooker pot with a quart of water until it boils and the meat is ready to come off the bone. Debone meat and re-place meat and broth in slow cooker with several cans of mushrooms, chicken soup or broth, carrots(your choice), peas, cream corn, black pepper and green beans and simmer for several hours. Actually throw in any vegetable you like or have in the house at the time(Noodles optional). There is usually enough salt in the soup base.
Put in a crock pot all day, with onions, carrots, and potatoes, with Lipton soup mix and water in the pot too. Season the neck well with whatever you like. Always turns out good.Anyone have tips/suggestions on doing a venison neck roast?
If you left it bones in, I would crock pot it.
I fillet off each side and cut them in half for 4 slabs. I take one or two out and stab it heavily with a fork and marinade in Soy, Apple cider vinegar, brown sugar and oil. Let is sir for a day or two and tie it into a roast and cook no more than medium.
Very good recipe, similar to how I make it tho I don't normally have time or patience to marinade to long lol. Some like using white pepper so they don't see black specks in the gravy and all. I get tired of stew pretty quick and found the stew cubes are great smashed flat and done like this recipe.CHICKEN FRIED VENISON STEAK
1 c. milk
1 egg
1 ½ lb. venison steaks or chops
Pound meat very well and marinate in milk-egg mixture (overnight is best).
1 c. flour
2 tsp. garlic salt
2 tsp MSG/Accent
1 tsp Paprika
1 tsp black pepper
¼ tsp poultry seasoning
Combine dry ingredients together in a shallow bowl. Dip the steaks in the dry mixture, coating both sides. Fry in hot oil, turning once. It splatters, so be careful. After all the steaks are done, the drippings make fantastic gravy when mixed with a little flour and milk - I get some of the grease out of the pan first. Served with buttermilk biscuits (even the store-bought frozen ones work okay) with mashed potatoes and corn, you can easily feed 4 people. Or if it’s dinner for just two people, they can each have a piece of chicken fried venison steak in a buttermilk biscuit for lunch for a couple of days afterwards.
Barb
Make burgerAnyone have tips/suggestions on doing a venison neck roast?