When Biscuits, Gravy and Elk Sausage Collide by PSE’s Emily Anderson

By Emily Anderson


Biscuits, Gravy and Elk Sausage

Biscuits, Gravy and Elk Sausage

We journey through wooded lands, in pursuit of wild game, traveling along unfamiliar paths, known to only those who call the forest home.  With each step we take, we neatly tuck memories in our packs, a keepsake to carry home.  This memento is enough, as the hunt lives on and dwells in one’s memories, impressed in the hunter’s thoughts for years to come.

For the hunter who carried home more than just memories, the recollection of last season’s hunt comes flooding back with each winter meal.  The smell is mesmerizing.  One taste and you can’t help but smile.  Thankfulness overflows as you acknowledge the strength and nourishment it provides; a healthy meal placed before you.  The hunter is reminded again of the path traveled, and the pursuit’s reward.

Yes, each meal prepared in winter months, reminds us of our journeys from the previous year, and brings new hopes of replacing retrospection with new destinations.  An upcoming adventure that fills the freezer once again!

For those who are fortunate to have wild game in their freezer, dig out some breakfast venison sausage, or sweet Italian elk sausage, and find out what happens when homemade biscuits, gravy and elk sausage collide…

Elk Sausage

Elk Sausage


2 cups whole wheat flour

1 cup regular flour

4 1/2 tsp baking powder

2 Tbsp sugar

1/4 tsp salt

3/4 tsp cream of tartar

3/4 cup cold butter

1 egg beaten

1 cup milk

preparing biscuits

preparing biscuits

In a bowl combine the flour, baking powder, sugar, salt and cream of tartar.  Cut in the butter until mixture resembles coarse cornmeal.

Add egg and milk.  Stir quickly and briefly.  Transfer to a lightly floured surface and knead lightly (do not over mix).   Roll or pat gently to 1-inch thickness.  Cut into the desired size biscuits (don’t worry about being perfect – the unique shapes are the best)!

Place on a greased cookie sheet and bake at 450 degrees for 12 – 15 minutes.



Prepare a basic white gravy by melting 4 tablespoons of butter over medium heat.  Add several tablespoons of floor (one at a time), mixing well with each addition.  As the mixture thickens to a spreading consistency, slowly add 1 1/2 cups milk.  Whisk to combine the butter / flour mixture in with the milk.  Continue stirring with a spatula over medium heat until gravy thickens.  Season with pepper.

Fry breakfast sausage until browned.  Add to gravy, and heap generously over biscuits fresh from the oven!

Then sit back, and let the recollection of your last hunt flood your memory as the biscuits, sausage and gravy collide and dance over your taste buds.


Emily Anderson’s hunting journey began shortly after she got married. She enjoys the passions for the outdoors, hunting and fishing as a team with her husband. She established www.FromTheDraw.com as a way to share her stories as a female hunter. Emily lives in Colorado which allows her to hunt elk each September in the Rocky Mountains. She is now a PSE Staff Blogger and will be posting daily about her experiences and views on archery and hunting.

Keep your eye out for the #elktour DVD over on huntography.com! Watch PSE’s Emily Anderson and Dustin Jones hunt elk DIY style on our amazing public lands in the Western United States. Huntography also films a deer hunting DVD called #deertour which you will be able to watch PSE’s Will Jenkins hunt whitetails. Huntography…filming America’s hunters, one at a time!

To learn more about PSE’s top quality bows and bowhunting accessories, click here.


2 responses

  1. Reblogged this on thesurvivalplaceblog.

    February 12, 2013 at 8:16 am

  2. Yum!!

    February 12, 2013 at 9:19 am

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