Ingredients

• 2lbs ground elk (or venison or beef)
• 2 TBSP butter
• 1 small onion, chopped
• 2 TBSP minced garlic
• 3 TBSP flour
• 1 tsp salt
• 1 tsp butter
• 3 cups beef broth
• 1 cup pickles, chopped
• 1 14.5oz can diced tomatoes (do not drain)
• 1 6 oz. can tomato paste
• ⅓ cup ketchup
• 3 TBSP Worcestershire sauce
• 3 TBSP mustard
• 1 cup whole milk
• 1 cup cheddar cheese, shredded

Directions

• In a large Dutch oven, brown elk. Once browned, remove from pan and drain
• Add butter, onions, and garlic to the same pan. Cook for 4 minutes once the butter is melted
• Add the elk back to the pan. Add flour and mix with onions and garlic
• Add all remaining ingredients minus milk and cheese. Let simmer on medium for 10 minutes
• Remove from heat and stir in milk and cheese
• Enjoy! 

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