It’s been a while since we’ve posted any recipes from our featured blogger, Kristy Crabtree, of “Wild Game Cuisine.” That doesn’t mean that she hasn’t been concocting delicious wild game recipes in her kitchen, and this one is quite fitting for the month of March. Anything with cabbage works, and this antelope cabbage casserole will fill the air with succulent scent as it cooks, we’re sure! In fact, we’re going to try it later this month!
Originally I was going to make antelope cabbage rolls for our St. Patricks Day dinner this year, but when my time ran short for dinner preparation I decided to use the same ingredients to make a casserole. The recipe turned out to be packed with flavor and was a big hit with the family. I think they like this better than my cabbage rolls … HAHAHA.
Ingredients
Directions
Preheat oven to 375 degrees. Heat skillet over medium heat and melt butter. Sauté leeks and garlic for five minutes or until leeks are softened. Add ground antelope, Italian sausage, oregano, basil and salt cooking until meat is browned. Bring a large pot of water to a rolling boil and parboil the cabbage for 5 minutes or until softened. Remove cabbage from water and drain. Layer the bottom of a casserole dish with 1/2 of the cabbage. Add 1/2 of the antelope meat and add one cup of spaghetti sauce. Repeat until all ingredients are gone. Cover casserole with tinfoil and bake in the oven for 45 minutes. Remove foil and continue to cook for another 15 minutes.
Serve with sliced french bread or garlic bread.
Our friends at “Wild Game Cuisine” include more details and gorgeous photos of the Antelope Cabbage Casserole here.
The Women's Outdoor News, aka The WON, features news, reviews and stories about women who are shooting, hunting, fishing and actively engaging in outdoor adventure. This publication is for women, by women. View all posts by The WON
