Stuffed Elk Peppers
Source of Recipe
Kris Winkelman, Chef & Author of the Ultimate Wild Game & Fish Cookbook
List of Ingredients
Preheat oven to 350 degrees.
cut the tops off and remove the seeds from 6 medium green bell peppers.
* Combine: 1 1/2 pounds of ground elk meat (also available at various meat shops around Chicago)
* 1 cut cooked white rice
* salt and pepper
* 1/2 cup finely chopped onion
* 1/4 teaspoon seasoning salt
* 1 clove garlic
* Pack the mixture into the peppers and place in a greased glass baking dish. Combine and pour over the peppers. 1/2 cup water
* 1 can of tomato soup
* Bake 45 minutes. Sprinkle with 1 1/2 cups shredded cheddar cheese Recipe
When the cheese is browned, remove from the over and serve.
Suggested side dish, serve on a plate of wild rice.
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