1 slice bacon, diced
1/4 cup sliced onions
1 pound ground elk/deer
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons flour
1 1/4 cups water
1/2 teaspoon prepared mustard
1/8 cup tomato ketchup

SHORTCAKE:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons shortening
2/3 cup milk
melted butter

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 ketchup. 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 a preheated 425°F oven for 12 to 15 minutes.

To serve: split shortcakes and pile meat mixture between halves.

Makes 6 shortcakes.