I’ve chased and harvested big game animals across four different states, but hunting in Wyoming for Pronghorn Antelope with a rifle is my all-time favorite. I love setting up camp on a 25,000-acre patch of BLM I found a few years ago and disappearing on foot into the roadless country to glass goats and test my will power and patience. The meat I used for this chili recipe came from the front shoulder of a doe I shot while I lay in the prone position with a backside full of cactus needles. This is what can happen when crawling 200 yards across rugged terrain during a spot and stalk. It took two days to remove all of the spikes stuck in my bum. And like most chilis and soups, this tastes even better two days after it’s made.
I have had love affairs with many different versions of chili, both with beans and without, but I made this particular dish for my 7-year-old daughter. She loves eating both antelope and mushrooms, but is not a fan of beans.
Prep time: 15 minutes
Cook time: 1 hour 20 minutes
Try our Delicious Wild Fish and Game Spice Blends!
Pronghorn & Portobello Mushroom ChiliCourse: Pronghorn Antelope, Wild RecipesCuisine: AmericanDifficulty: Easy
I have had love affairs with many different versions of chili, both with beans and without. But I made this particular dish for my 7-year-old daughter. She loves eating both antelope and mushrooms, but is not a fan of beans.
1/4 cup olive oil
1 large yellow onion, diced
3 large celery stalks, diced
2 pounds ground pronghorn antelope (or elk, deer, moose)
2 portobello mushroom cap, chopped into 1-inch pieces
1 Tablespoon minced garlic
1 teaspoon salt
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon each black pepper, dried oregano, coriander, and chili powder
2 beef bouillon cubes
4 cups diced tomatoes
1 46-ounce can tomato juice
1 Tablespoon sugar
1 Tablespoon apple cider vinegar
2 Tablespoons cornmeal
- In a 6-quart or larger saucepan, heat olive oil over medium high heat.
- Add onion and celery and sauté for 3 minutes, stirring often.
- Add ground meat and break it apart with a spoon. Then add mushrooms and spices and cook for about 6 minutes, stirring occasionally, until the meat is browned.
- Add tomato juice, diced tomatoes, bouillon cubes, and sugar. Stir together well, cover, and reduce heat to low. Simmer for 1 hour, stirring occasionally.
- Stir in the sugar, vinegar, and cornmeal and simmer for another 10 minutes.
- Serve with chopped onions, cilantro, and shredded cheese.