Recipe by Lubbock Mommy
"I had recently been given some antelope burger (ground) and i didn't know exactly what to do with it, so i just put together what i had and it turned out great. My whole family enjoyed it! You can use ground beef as well; antelope taste similar."
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ground antelope meat
chopped green bell pepper
chopped fresh chives
1 (15.25 ounce) can
whole kernel corn, drained
red potatoes, cubed
celery, thinly sliced
3 (14 ounce) cans
salt and black pepper to taste
garlic powder, or to taste
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's too much juice, simply add a bit of tapioca. Also, I've made in a slow cooker and have had wonderful results.
Very tasty and easy to make.
Even with the salt pepper and garlic powder, I found this dish bland and lacking. The taste did not remind me of goulash.
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 goulash, I added additional pasta. I know after cooling the dish and refrigerating the leftovers, it will have the consistency they were looking for. I did use small shell pasta rather than elbow and poblano peppers instead of green to kick it up a notch.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 41
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