Preheat oven to 350
1 1/2 lbs. ground elk
1 can cream of mushroom soup
1/2 yellow onion, chopped
1 cup Pepperidge Farm Herb Seasoned stuffing mix (or more if needed)
1/4 cup fresh Tarragon
1 t salt
Mix lightly and place mixture in a loaf pan. You might need to add more stuffing to make the mixture hold together better. Bake about 45 minutes. While it’s cooking I like to baste the loaf with a little vegetable or game broth every 15 minutes. Serve with baby peas and mashed potatoes.