Birdheart Gravy and Biscuits

Birdheart Gravy and Biscuits

I think this is the perfect recipe for the final morning of any hunting trip. Take all the bird hearts collected over the trip and make a hearty breakfast (punny).

I probably should have made my own biscuits from scratch. But, I’d probably use the cheat biscuits in camp so why not stay true to that?

This idea came to me on a 14-hour road trip. Couldn’t wait to get to making gravy.

5 from 1 vote

Birdheart Gravy and Biscuits

Bringing wild birds to this breakfast staple. 

Course Breakfast
Cuisine American
Keyword biscuits and gravy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • Bird Hearts As many as you can collect
  • 4 tbsp Butter
  • 4 tbsp Flour
  • 12 oz Whole Milk
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 sprig Rosemary
  • Pepper
  • Biscuits


  1. Dice the bird hearts and chop the rosemary. 

  2. Melt the butter in a cast iron skillet on medium heat.

  3. Add the heart, rosemary, salt and garlic powder. Fry the hearts in butter until well-browned. 

  4. Add the flour and stir until coats the meat. Then, slowly stir in the milk which will thicken as it warms.

  5. Add pepper to taste. Serve immediately over hot biscuits. 

Heart Ingredients

Diced Hearts

Frying Hearts

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