Ingredients
1 pound antelope meat
1-2 Tbsp. Ranch seasoning
¼ cup chopped green bell pepper
¼ cup chopped onion
2 Tbps. chopped fresh chives
1 stalk celery, thinly sliced
1 (15.25 oz.) can whole kernel corn, drained
1 tomato, chopped
3 (14 oz.) cans beef broth
1 cup water
1 cup Penne macaroni (can use other pasta)
salt and black pepper to taste
¼ tsp. garlic powder, to taste
Directions
Stir the antelope, ranch seasoning, bell pepper, onion, celery, chives and pepper together in large pot over medium heat until the vegetables are very tender and the antelope has browned, about 10 minutes. Stir in corn, tomato, beef broth, water, and macaroni. Bring to a boil over high heat; reduce heat to medium-low cover, and simmer until about 30 minutes more. Season to taste with salt, pepper, and garlic powder before serving.
