Venison sausage biscuits

The visually appealing look of these biscuits is enough to convince many skittish eaters into trying venison for the first time, so make sure you have enough on hand for those who can’t eat just one.

Thanksgiving is approaching as you read this, and Christmas is only a month away. Regular readers know I like to offer a special game or fish recipe to help celebrate the Christmas Season, and this year it’s a venison sausage suggestion for breakfast.

If you’re not a big breakfast eater, don’t fret; it works well for other meals too. I prepared this for the photos one afternoon and was planning to reheat and serve it for breakfast the next day. But my wife walked into the kitchen and saw what I was fixing and insisted we have some for supper. It worked great! The biggest changes were adding a salad and serving tea instead of coffee. With numerous gatherings this time of year, these biscuits can be a special treat for them all. Just make sure folks know they are venison and not beef. The appealing look often convinces folks with concerns into trying it, then liking it, then not being able to eat just one. Merry Christmas and my best wishes for a safe, happy, healthy and prosperous New Year.

Venison sausage biscuits

I use about a pound of either medium or hot sausage for this. It’s perfect to make 16 biscuits. The medium blend is for introducing new folks to them. The hot is for my family and friends who have had them before. You’ll have to decide what fits best for the folks at your table.

I also usually add either red bell peppers or jalapeno peppers or both. I prefer colored bell peppers as they don’t have the sort of harsh end taste that green bell peppers can.

People with more robust tastes will also appreciate adding a couple of diced up jalapeno peppers to the mixture, sauteed with the sausage and in its drippings. I think these are best when added to the bell peppers, but several friends prefer to replace the bell peppers with the jalapenos.

The spices used in the eggs are a personal choice for the amounts. I use salt-free or low sodium Cavender’s or Tony Chachere’s, but still not much. I’m fairly heavy on the smoked paprika and heavy on the coarse ground black pepper. Use these to suit your tastes or the tastes of your diners.

This is a nice amount of filling using the pound of sausage for 16 biscuits. Regular readers know I encourage experimentation with my recipes. Some friends make 24 biscuits using 3 full cans of biscuit mix.

Set the table with hot sauces, jellies, molasses, and anything you can imagine someone would like with a biscuit. This should be a Christmas morning treat for everyone, regardless of their tastes. Enjoy!

Mix up the browned sausage, onion, garlic and peppers, then set to the side to wait for the biscuits.


2 Packs Grands style biscuits

1 Pound venison sausage

6  eggs

1 1/2 cups grated cheddar cheese

1/2 sweet onion

1/2 TBL minced garlic

Cavender’s All Purpose Greek Seasoning

Smoked paprika

Coarse ground black pepper

Buttery flavor non-stick cooking spray.


1/2 colored bell pepper

1 or 2 Jalapeno peppers

Tony Chachere’s Original Creole Seasoning (substitute for Cavender’s)


  1. Mince the onion and peppers (if you use peppers).
  2. Lightly brown the sausage and sauté the onion, garlic and pepper in the sausage drippings.
  3. Mix the sausage, onion, garlic and peppers and put to the side.
  4. Preheat the oven to 350.
  5. Break the eggs into a bowl, add 1/2 cup of cheese. Season with Cavender’s, smoked paprika and pepper and blend.
  6. Spray a 12-piece (or two 6-piece) muffin pan(s) with the non-stick cooking spray. (Re-use one pan for the remaining 4 biscuits).
  7. Push a biscuit into each hole and form it up so there is a cavity and biscuit extending a little above the pan.
  8. Bake for 3-4 minutes to get the biscuits rising.
  9. Remove the muffin pan from the oven.
  10. Fill the cavity in each biscuit to level with the pan with the sausage, onion, garlic and peppers mix.
  11. Slowly add the blended eggs until each biscuit is filled to the top of the sausage mixture.
  12. Bake until the biscuits brown.
  13. Remove from the oven and sprinkle cheese over the biscuits.
  14. Return to oven long enough for the cheese to melt.
  15. Serve immediately.

While they are good at any meal and also for a snack, these biscuits are intended to be a breakfast treat for special mornings. They go well with a fruit bowl, a glass of orange juice and milk or coffee.

It is rare for a meal of these to have leftovers, but just in case everyone is too stuffed to finish them all, they warm much better in the oven at 250 than in the microwave. However, they warm much quicker in the microwave.

About Jerry Dilsaver 1169 Articles
Jerry Dilsaver of Oak Island, N.C., a full-time freelance writer, is a columnist for Carolina Sportsman. He is a former SKA National Champion and USAA Angler of the Year.

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