Elk Gravy and Biscuit Casserole
Jennifer Danella for Wide Open Spaces

The Perfect Winter Morning Meal: Elk Gravy and Biscuit Casserole

Imagine waking up to this on Christmas morning!

After all the work that goes into elk hunting, the last thing you want to do is think about what to make first. But don't worry, we have your back. Everyone loves a good breakfast casserole, especially with big groups around the holidays, and nothing makes for a heartier breakfast than biscuits and gravy. Adding elk to the mix is a unique twist on the classic and a great use of your ground elk meat.

Plus, it's super easy. Cook your ground elk in a large skillet until it can be crumbled, then add seasoning and gravy ingredients. Canned biscuits are fluffy, tasty, and easy to quarter, but you can swap them out for a homemade version if you have extra time. Cook until golden brown, and enjoy!

Elk Gravy and Biscuit Casserole Recipe


View this post on Instagram


A post shared by Wide Open Spaces (@wospaces)

Note: If you already have elk breakfast sausage from a butcher, you can use 1 pound of that and omit the sage and fennel.


  • 1 tablespoon butter
  • 1 pound ground elk
  • 1 small onion, finely diced
  • 2 teaspoons garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • ½ teaspoon fennel
  • ½ teaspoon black pepper
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 (16-ounce can) refrigerated biscuits, quartered

Recipe directions

  1. Preheat the oven to 350 degrees F.
  2. Add the butter to a large skillet over medium-high heat. Once melted, add in the ground elk and diced onion. Cook until elk is no longer pink, breaking it up with your spatula into crumbles. Drain if needed, then mix in the garlic powder, parsley, sage, salt, fennel, and black pepper.
  3. Sprinkle the flour over the top of the elk. Mix well for 1 minute.
  4. Slowly add in the milk, stirring and simmering as you mix it in. Once simmering, reduce the heat to low and simmer for about 5 minutes while the gravy thickens. (Note that the gravy will still seem thin. The biscuits will soak up the extra liquid while cooking.)
  5. Once the gravy is finished simmering, taste it and add more salt and pepper if desired.
  6. Pour the gravy into a 9-by-13-inch baking dish. Top with quartered biscuits.
  7. Place into the oven and bake for 22-25 minutes until the biscuits are crisp and golden. Serve warm.

READ MORE: Anyone Can Make These Breakfast Venison Sausage Balls