1 Slice bacon, diced
1/4 c Onions, sliced
1 lb Ground elk/deer
1/2 ts Salt
1/4 ts Pepper
2 tb Flour
1 1/4 c Water
1/2 ts Prepared mustard
1/8 c Tomato catsup
---------------------------------SHORTCAKE---------------------------------
2 c Flour
2 ts Baking powder
1/2 ts Salt
4 tb Shortening
2/3 c Milk
Melted butter or margarine
Saute bacon and onions until slightly browned. Add meat, salt, pepper,
and cook until browned. Add 2 tb 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 1/4-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 dregees 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)
