Venison Shortcake Recipe

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.