CORDELLA
CAMPBELL
RAPID CITY,
SOUTH DAKOTA
This stew-like soup
is sure to satisfy
your hearty
hunter’s appetite.
It’s chock-full of
tender meat,
tomatoes, and
chunks of carrot
and potato, lightly
seasoned with bay
leaf and clove.
mountain man soup
1 pound buffalo or venison stew
meat
2 tablespoons vegetable oil
2 cups chopped celery
2⁄ 3 cup chopped onion
1⁄ 4 cup chopped green pepper
2 cans ( 141⁄ 2 ounces each) beef
broth
1 can ( 28 ounces) diced tomatoes,
undrained
1 large potato, peeled and cubed
1 large carrot, sliced
2 teaspoons garlic salt
1 whole clove
1 bay leaf
1⁄ 4 cup minced fresh parsley
[ 1] In a Dutch oven, brown meat in oil; drain.
Add the celery, onion and green pepper;
saute for 5 minutes or until tender. Stir in the
broth, tomatoes, potato, carrot, garlic salt,
clove and bay leaf.
[ 2] Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until meat is tender. Discard clove and bay leaf. Stir in parsley. Yield:
6 servings.
bachelor chili
DAN ELLISON
HERMAN, MINNESOTA
This meaty, zippy chili makes an excellent meal
whether you’re using venison, elk, moose or beef.
Try serving it with slices of crusty bread to soak up
the savory sauce.
1 boneless venison, elk, moose
or beef chuck roast ( 3 to 31⁄ 2
pounds)
1 tablespoon vegetable oil
2 medium onions, chopped
MOUNTAIN MAN SOUP
HUNTING & FISHING COOKBOOK
