Antelope is one of my favorite North American wild game meats because they typically eat sage, and I love the taste. I pair my recipes with the natural flavor of the meat. As always- use whatever ground meat you have access to or want to use! This recipe would taste amazing with just about anything 🙂

Ingredients

• 2lbs potatoes
• 2lbs ground antelope (or meat of choice)
• 3/4 tsp salt
• 3/4 cup sour cream
• 1 yellow onion- diced
• 3 TBSP minced garlic
• 3 TBSP butter
• 1/4 cup flour
• 4 cups broth
• 2 cups half and half
• 1 tsp Worcestershire sauce
• 2 tsp Italian seasoning
• 1/4 tsp ground sage
• 1 cup shredded cheddar cheese
• 2 cups mixed frozen veggies
• Additional salt and pepper to taste

Directions

• Peel and slice potatoes into thirds. Add sliced potatoes and 3/4 tsp salt to a pot with enough water to cover the potatoes. Bring to a boil and let them boil for 15 minutes. Remove from heat, drain, mash, and mix in sour cream. Set aside
• While potatoes are boiling, brown meat. Once cooked, drain the fat and set aside
• In a large pot, add butter, onion, and garlic. Cook for 5 minutes until the onion is translucent
• Add flour to coat the onion, and add broth one cup at a time
• Mix in Italian seasoning, sage, and Worcestershire. Slowly add the half and half and bring to a boil
• Reduce to a simmer and stir in mashed potatoes. Use an immersion blender until creamy
• Add the ground beef and frozen vegetables and allow them to heat for about five minutes
• Remove the soup from the heat and add cheese, stirring to combine
• The soup will thicken as it cools. Add salt and pepper as needed
• This tastes great as is or topped over rice! 

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