Ingredients

1 lb. elk or deer (ground)
1/4 C. diced bread crumbs
1 egg, beaten
1 tsp. salt
1 tsp. margarine
1/4 tsp. black pepper
1 clove garlic, minced
1/4 C. sherry
1/2 C. beef bouillon
1/2 to 1 C. sour cream

Cooking Instructions

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 margarine. Heat through. Add all together. Serve with toothpicks or serve over rice or noodles.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)