Pronghorn Patties

Recipe Ingredients

1 lb	454g / 16oz	Pronghorn chuck - ground
1/2 lb	227g / 8oz	Lean pork - ground
1		Egg - beaten
1		Onion - minced
1 teaspoon	5ml	Mixed herbs
1 teaspoon	5ml	Bay leaf - crushed (small)
1/2 cup	31g / 1.1oz	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Sweet butter
1 tablespoon	15ml	Lard
1		Tomato sauce - (10 1/2 oz)
1/2 cup	118ml	Sour cream

Recipe Instructions

Blend meats; add egg, onion, and herbs, and mix well. Form into 2-inch balls, roll in seasoned flour, and flatten. Brown in butter and lard over medium heat for 5 minutes on each side. Add tomato sauce and simmer, covered, for 20 minutes. Remove patties and keep hot. Add sour cream to sauce, correct seasoning, bring to a quick boil, and pour over patties.

This recipe yields 4 to 6 servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.