Be the first to Bacon adds flavor and moisture to ground venison or elk meat cooked in an easy gravy. The meat in its gravy is served open-face with easy savory biscuit shortcakes.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 slice of bacon, diced
- 1/4 cup sliced onions
- 1 pound ground elk or deer
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 Tablespoons flour
- 1-1/4 cups water
- 1/2 teaspoon prepared mustard
- 1/8 cup tomato ketchup
- .
- Shortcake:
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 Tablespoons shortening
- 2/3 cup milk
- Melted butter or margarine
Preparation:
Saute bacon and onions until slightly browned. Add ground elk or deer, salt, pepper and cook until browned. Add 2 Tablespoons flour and blend. Add water, mustard, and ketchup. 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 board and knead slightly. Roll dough 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 degrees F.) 12 to 15 minutes. To serve split shortcakes and pile meat mixture between halves.
Yield: 6 servings
Per serving: 384 calories; 15.4 g fat (5.9 g saturated fat; 36 percent calories from fat); 37.5 g carbohydrates; 77 mg cholesterol; 692 mg sodium; 22.5 g protein; 1.7 g fiber.
Recipe Source: Agricultural Extension Service of the University of Tennessee Institute of Agriculture
Reprinted with permission.
For shortcake, sift flour, baking powder, and salt together twice. Cut in shortening. Add milk gradually, mixing to soft dough. Turn out on board and knead slightly. Roll dough 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 degrees F.) 12 to 15 minutes. To serve split shortcakes and pile meat mixture between halves.
Yield: 6 servings
Per serving: 384 calories; 15.4 g fat (5.9 g saturated fat; 36 percent calories from fat); 37.5 g carbohydrates; 77 mg cholesterol; 692 mg sodium; 22.5 g protein; 1.7 g fiber.
Recipe Source: Agricultural Extension Service of the University of Tennessee Institute of Agriculture
Reprinted with permission.
