| 2 cups cubed potatoes
1 cup sliced carrots
1 cup chopped onion
1 clove garlic
½ tsp. salt
¼ tsp. black pepper
4 cups water
6 small whole onions
1 cup diced celery
¼ cup skim milk
2 tbsp. cornstarch
2 pounds ground elk
1 can Pillsbury light biscuits
Vegetable cooking spray
Brown meat in a large Dutch oven that has been sprayed with cooking spray. Add onion, garlic, salt, pepper, and water. Cover; reduce heat and simmer for 30 minutes. Add potatoes, carrots, small onions, and celery. Cover and cook over low heat for 15 minutes. Remove a small amount of broth and put in a cup. Add ¼ cup skim milk and 3 tbsp. cornstarch. Stir to dissolve the cornstarch. Pour back into the pot to thicken the gravy. Open a can of light biscuits and place on top. Place in a 400 degree oven. Cover and cook for an additional 12-15 minutes, until the biscuits are done. Tami Day
Creston, Iowa
IEBA 3rd Cookbook | 
