---------- Recipe via Meal-Master (tm) v8.02

     Title: Venison Shortcake
Categories: Meats
     Yield: 6 servings

     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

 Sauté 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)

-----

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.