I have to give a shout out to our friend, Bill T., who goes hunting every fall. He doesn’t always end up with game but this past year, someone in his hunting party did. I’ve been savoring several pounds of deer sausage in my freezer since late October! Thanks, Bill!
This country gravy can be adapted to whatever meat you like or, no meat at all! Mushrooms are an excellent source of vitamin D all on their own. If you are going vegetarian with this one, simply follow the instructions, triple the mushrooms and leave the meat out.
Deer Sausage and Mushroom Country Gravy
1 lb deer sausage
1 cup diced mushrooms (3 cups if omitting meat)
½ cup minced onion
1 teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon paprika
1 teaspoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon (2 leaves) fresh sage, chopped
1 teaspoon steak seasoning (I used Montreal Steak Seasoning)
¼ teaspoon ground mustard seed
¼ teaspoon ground coriander
3 tablespoons vegetable oil (I like grape seed oil because of its high smoke point and light flavor)
2 tablespoons flour
1 cup water (filtered if your water quality is poor)
1 cup whipping cream
1/2 cup milk
2 tablespoons butter
Salt to taste
In a large skillet on medium, heat oil. Add in deer meat, onion, mushroom, pepper, garlic powder, paprika, steak seasoning, mustard, coriander and a pinch of salt.
Sautee until meat browns (Note: If you are going with the vegetarian option, the mushrooms will release some moisture. Wait until that moisture mostly cooks off then…). Sprinkle in flour and stir to coat thoroughly. Stir occasionally until the flour starts to turn golden. Once golden, stir in ½ cup water and let the mixture come to a simmer. Stir in whipping cream, thyme, parsley, sage and milk. Let mixture cook, stirring frequently, until it thickens, stir in butter until melted and mixed in thoroughly. Serve over fresh biscuits, rice or pasta.