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Antelope Stroganoff ( Sub in Venison) Recipe

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This recipe for Antelope Stroganoff ( Sub in Venison) is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1lb ground antelope, venison, or
turkey
1/2 chopped onion
2 tbsp olive oil
2 cups bison broth (or beef )
1 can cream of mushroom (yes,
they make dairy free options)
1/2 cup almond milk
1 tsp minced garlic
2 cups Isolator Fitness high
protein pasta
Directions:
Directions:
Heat olive oil in a 4-5 quart pot or 12” skillet.
• Add onions and cook for 3-4 minutes, until they just
start to become translucent.
• Crumble ground antelope into the pan and cook until no
long pink; about 5-6 minutes.
• Soak up most of the grease from the pan with paper towels
• To the pot or skillet add broth, cream of mushroom soup
+ almond milk, garlic and pasta.
• Stir to combine and bring to a boil over medium-high heat.
• Reduce heat to low, cover and cook for 15-20
minutes, or until pasta is tender.
• Sauce will be thin, but will thicken as it sits.
• To speed up the thickening, increase heat to medium-low
and bring to a low boil for a few minutes, stirring often, un
til sauce is thickened to your liking.
• Stir in chopped parsley
• Divide into bowls and serve immediately
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Cals per serving: 337
17g F
5g C
40g P

 

 

 

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