• 1 lb. lean ground antelope
  • 1/2 head medium cabbage, shredded
  • 2 stalks celery, chopped.
  • 1 small bell pepper, chopped
  • 1 medium onion, diced
  • 1 (16 oz.) can kidney beans
  • 1 (28 oz.) can diced tomatoes
  • 4 cubes beef bullion
  • 1/4 tsp. garlic power
  • 1/4 tsp. garlic salt
  • 3 1/2 c. water
  • salt and pepper to taste

    In a large skillet brown the antelope. Drain off all excess grease and discard. Place meat in a large stock pot and add all remaining ingredients; stir. Bring to a boil and simmer for one hour or until veggies are tender.

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