Antelope Salisbury Steak in Sour Cream Gravy (Recipe)

This is an easy to make wild-game meal for two to four individuals. Serve these antelope Salisbury steaks alongside a baked potato topped with sour cream sauce, sautéed onions, garnished with a few chopped chives and a pat of butter.

Just a few side notes: Substitute ground elk or venison for the antelope. You also can add a few drops of Tobasco to the cream sauce if you like a little heat. If you are lucky enough to save one as a leftover, convert it into a burger for lunch the next day.

Ingredients:

• 1 pound ground antelope.
• 1/4 pound ground mild pork sausage
• 1/2 cup plain breadcrumbs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon marjoram
• 1 tablespoon dried onions
• 1 whole white onion, sliced
• 2 tablespoons butter
• 1 cup sour cream (fat free works)
• 1 cup beef broth
• 2 tablespoons worcestershire sauce
• chopped chives
• 2-4 Russet potatoes

Directions for this recipe can be found at: http://www.nevadafoodies.com/antelope-salisbury-steak-in-sour-cream-gravy/