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Venison Shortcake

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Submitted by rictard1

YIELD

6 servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

1 1
EACH EACH BACON
diced (1 piece) *
¼ 59
CUP ML ONIONS
sliced
1 453.6
POUND G GROUND VENISON
or Elk *
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ¼ 296
CUPS ML WATER
½ 2.5
TEASPOON ML PREPARED MUSTARD
3E+1
CUP ML KETCHUP
shortcake
2 473
2 1E+1
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
4 6E+1
TABLESPOONS ML VEGETABLE SHORTENING
158
CUP ML MILK
1 1
X X BUTTER
or margarine, melted *

Directions

Sauté 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 ¼ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 252 32% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 468mg 20%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 2%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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