Ingredients1 h 10 m servings 362
- 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.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 362 calories; 4.5 46.1 36 108 1362 Full nutrition
ReviewsRead all reviews 4
I've made a very similar dish, using ground venison but I added a T. of olive oil as venison can be very lean. I also eliminated the green pepper and added mushrooms instead. Finally, if there...
I made this for DH and DS using 1 1/2 pounds of venison rather than antelope. I followed the recipe as written and there was an awful lot of liquid/broth. Knowing that they wanted a thicker go...