Title: Venison Shortcake
Categories: Meat
Yield: 6 Servings

1		Slice bacon, diced
1/4	c	Sliced onions
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

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)

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