Biscuits and Gravy

1 pound cubed venison
1 1/4 cups flour (seasoned flour works better)
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
dash of table salt
1/2 teaspoon black pepper
1/2 cup light oil (canola works well)

Dredge meat in flour, brown in oil using a large cast iron skillet. Add the rest of the flour and brown with meat. You may need more oil to keep mixture moist. Add two cups milk (1% milkfat) and 1 cup water. Bring to boil, stirring constantly. You may add more water to desired thickness; it is best when creamy.

Biscuits
4 cups flour
5 teaspoons baking powder
1/4 cup light oil

Blend together until cornmeal like mixture. Add 1 1/2 cups milk (1% milkfat). Do not over-thin. Shape biscuits by hand or with cutter. Bake 12 to 15 minutes at 475 ° Serve hot and enjoy. Yields approximately 16 biscuits.