Pronghorn & Portobello Mushroom Chili
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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
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