Antelope Casserole

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Antelope chuck - ground
4 tablespoons	60ml	Sweet butter
2		Onions - minced
2		Green bell peppers - minced
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Bay leaf - broken (small)
1/2 teaspoon	2.5ml	Soy sauce
4 teaspoons	20ml	Potatoes - peeled, and (large) sliced 1/8-inch thick
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 1/2 cups	156g / 5.5oz	Canned solid-pack peeled tomatoes
4 tablespoons	60ml	Salted butter

Recipe Instructions

Melt half of the sweet butter. Brown the meat and remove. Add remaining sweet butter and saute onions and green peppers until soft but not browned. Add oregano, bay leaf, and soy sauce; blend in meat.

Put potatoes and meat mix in alternating layers in a greased casserole. Season each layer with salt and pepper. Heat tomatoes with salted butter and pour over casserole.

Cover and bake at 350 degrees for 1 1/2 to 2 hours. (Can also be uncovered for the last 30 minutes, and topped with cottage cheese dusted with paprika or grated Parmesan cheese.)

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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