If you've spent much time in military mess halls or summer camp, you might know this dish as a colorful acronym SOS. The second S is shingle, the toast, and I will leave the first S up to your own research findings. Regardless of what you call it, this cream gravy with ground venison over toast makes a fine stick-to-your-ribs breakfast, or a quick and easy lunch or dinner. We like to serve it over sourdough toast with sliced, vine-ripened tomato.
You can make the same recipe with ground pork or venison breakfast sausage, but even plain ground venison is pretty tasty. We use a bit of sage and lots of black pepper for extra flavor. Since we don’t add fat to most of our ground venison, we need a bit of fat for the gravy. Butter works in a pinch, so does vegetable oil or lard. If you add fat to your ground venison, use what renders from the meat and add enough butter or other fat to make about a half cup in the pan.
2 pounds ground venison
12 or so slices of sourdough bread
4 cups milk
1 cup all-purpose flour
1 stick of butter
2 teaspoons ground black pepper
1 teaspoon ground sage
Salt to taste
Start by browning the venison. Season with salt, sage and one teaspoon of black pepper. Once the venison has browned, remove it from the pan and reserve. Add the butter to the hot pan and allow it to melt and begin to bubble.
Add the flour to the butter and stir constantly for three to five minutes until the flour takes on a golden color. Slowly stir in the cold milk. Continue stirring until all of the flour has dissolved into the milk and the gravy begins to bubble and thicken.
Add the remaining teaspoon of black pepper and stir well. Reduce the heat and return the browned venison to the pan of gravy. Stir well and remove the pan from the heat.
Serve the gravy over lightly toasted slices of sourdough, or your favorite bread. A few slices of fresh tomato make a nice side dish.
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