• 4servings
  • 50minutes
  • 362calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound ground antelope meat

  2. 1/4 cup chopped green bell pepper

  3. 1/4 cup chopped onion

  4. 2 tablespoons chopped fresh chives

  5. 1 (15 1/4 ounce) can whole kernel corn, drained

  6. 2 red potatoes, cubed

  7. 1 stalk celery, thinly sliced

  8. 1 tomato, chopped

  9. 3 (14 ounce) cans beef broth

  10. 1 cup water

  11. 1 cup elbow macaroni

  12. salt and black pepper to taste

  13. 1/4 teaspoon garlic powder, or to taste

Instructions Jump to Ingredients ↑

  1. Stir the antelope, bell pepper, onion, and chives together in a large pot over medium heat until the vegetables are very tender and the antelope has browned, about 10 minutes. Stir in the corn, red potatoes, celery, tomato, beef broth, water, and macaroni. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes more. Season to taste with salt, pepper, and garlic powder before serving.


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