- 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.