Creamed Elk on Toast

by Jared
(Montana)

½ stick of butter
¼ cup flour
1 cup half and half
1 to 1½ cups milk to desired consistency (will thicken during cooking)
½ pound browned elk roast, thinly sliced, or browned ground elk

Seasoning:

Cook meat with ¼ cup of onion, if desired.
1 teaspoon garlic powder or fresh garlic clove
2 teaspoons beef base
Salt and Pepper to taste

Directions

Brown elk roast or ground meat with onion and garlic, then set aside. In skillet, melt the butter and stir in flour to make a roux. Cook, stirring constantly on medium heat for about 5 minutes until a light brown color is reached. Add half and half, and then gradually add the milk until desired consistency is reached. Leave it slightly thinner than desired, as it will thicken up a little more. Add cooked elk roast slices or cooked ground meat to the pan stirring constantly. Add beef base and stir in well. Add salt & pepper to taste and cook until thoroughly heated. Serve over toast or English muffins.