1 can Cream of Mushroom soup, undiluted
1 Tbsp. mustard
2 tsp. Worcestershire sauce
1 tsp. horseradish
1 egg
½ cup dry bread crumbs
¼ cup finely chopped onions
½ tsp. salt
¼ tsp. pepper
1½ lbs. ground elk
½ cup water
2 Tbsp. chopped fresh parsley
In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and ¼ cup of the soup mixture. Add ground elk and mix well. Shape into 6 patties. In a large skillet, brown the patties. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley.
