Venison Short cake Recipe

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Venison Short cake Ingredients

1 slice bacon, diced
1/4 cup sliced onions
1 lb 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
1 melted butter or margarine

A Recipe for
Venison Shortcake

A crust eaten in peace is better than a banquet partaken in anxiety.
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This Venison Short cake recipe is one of many in our Meat Category.

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This Recipe for Venison Short cake is one of thousands in the Recipes-to-go Meat Cookbook.

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This is a recipe for Venison Short cake from the recipe cookbook of Recipes-to-go (Meat)

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.

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If we're not willing to settle for junk living, we certainly shouldn't settle for junk food.
Sally Edwards

Venison Shortcake

Life is a banquet, and most poor suckers are starving.
Rosalind Russell

Venison Short cake 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)

Serves: 6

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