Enhance the flavor of antelope using spices that complement the meat. Antelope meatballs are mixed together with a little sage and a pinch of nutmeg. When the flavors blend with a creamy vegetable soup, you may just find yourself having seconds.
Top off your bowl of soup with a few fried leeks and serve with crackers or sourdough bread.
You can substitute elk or venison in place of antelope. Another suggestion would be elk sausage or venison sausage.
- 1/2 pound of ground antelope
- 1/2 pound of mild Italian sausage
- 1/3 cup breadcrumbs
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground sage
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
Soup Ingredients:2 tablespoons butter1 cup carrots (diced)2 leeks (diced)1 Napa cabbage (sliced)4 – 14.5-ounce cans chicken broth1/2 cup heavy whipping creampinch of nutmegsalt and pepper to taste
For cooking instructions for this recipe, please visit: http://www.nevadafoodies.com/cabbage-leek-soup-with-antelope-meatballs/