- 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.
"All the animals of the earth, all the birds of the sky, all the small animals that scurry along the ground,
and all the fish in the sea will look on you with fear and terror. I have placed them in your power.
I have given them to you for food, just as I have given you grain and vegetables. "
Genesis 9:2-3
