Venison Shortcake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 Slice: bacon, diced
1/4 cup: Sliced onions,
1 lbs: Ground elk/deer,
1/2 tsp: Salt,
1/4 tsp: Pepper,
2 tbsp: Flour,
1 1/4 cup: Water,
1/2 tsp: Prepared mustard,
1/8 cup: Tomato catsup,
SHORTCAKE
2 cup: Flour,
2 tsp: Baking powder,
1/2 tsp: Salt,
4 tbsp: Shortening,
2/3 cup: Milk,
Melted butter or margarine,
Directions:
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 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 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)
Source from luhu.jp
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 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 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)
Source from luhu.jp
Tags
Meats