1 lb. elk or deer (ground)
1/4 c. diced bread crumbs
1 egg, beaten
1 tsp. salt
1/4 tsp. black pepper
1 clove garlic, minced

Combine, shape and brown in 1 tablespoon oil. To 1/4 cup sherry, add about 1/2 cup beef bouillon and simmer until juice is absorbed. Add 1/2 to 1 cup sour cream and 1 teaspoon butter. Heat through. Add all together. Serve with toothpicks or serve over rice or noodles.