Venison Shortcake
Yield
6 servingsPrep
30 minCook
15 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bacon
diced (1 piece) |
*
|
| ¼ | cup |
onions
sliced |
|
| 1 | pound |
ground venison
or Elk |
* |
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ¼ | cups |
water
|
|
| ½ | teaspoon |
prepared mustard
|
|
| ⅛ | cup |
ketchup
|
|
| shortcake | |||
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 4 | tablespoons |
vegetable shortening
|
|
| ⅔ | cup |
milk
|
|
| 1 | x |
butter
or margarine, melted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
bacon
diced (1 piece) |
*
|
| 59 | ml |
onions
sliced |
|
| 453.6 | g |
ground venison
or Elk |
* |
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 296 | ml |
water
|
|
| 2.5 | ml |
prepared mustard
|
|
| 3E+1 | ml |
ketchup
|
|
| shortcake | |||
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 6E+1 | ml |
vegetable shortening
|
|
| 158 | ml |
milk
|
|
| 1 | 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.
