Venison shortcake

Yield: 6 servings

Measure Ingredient
1 \N Slice bacon, diced
¼ cup Sliced onions
1 pounds Ground elk/deer
½ teaspoon Salt
¼ teaspoon Pepper
2 cups Flour
2 teaspoons Baking powder
½ teaspoon Salt
2 tablespoons Flour
1¼ cup Water
½ teaspoon Prepared mustard
⅛ cup Tomato catsup
4 tablespoons Shortening
⅔ cup Milk
\N \N Melted butter or margarine


Saute' bacon and onions until slightly browned. Add meat, salt, pepper, and cook until browned. Add 2 tablespoons flour and blend.

Add water, mustard, and catsup. Bring to a brisk boil, stirring constantly.

For shortcake, sift flour, baking powder and salt together twice.

Cut in shortening. Add milk gradually, mixing to soft dough. Turn out on and knead slightly. Roll ¼-inch thick and cut with floured 3-inch biscuit cutter. Place half the biscuits on baking sheets, brush with melted butter and place remaining biscuits on top. Bake in hot oven (425 degees F.) 12 to 15 minutes. To serve split shortcakes and pile meat mixture between halves.

Source: Agricultural Extension Service The University of Tennessee Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93 (18:18)

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