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Antelope and Macaroni Stew

Brad Fenson

I have always enjoyed making stew in a Camp Chef cast-iron Dutch oven. It is reminiscent of an old Spaghetti Western where the cowboys would cook on the back of the chuckwagon. Cast iron transfers heat so well that it is always a great option when you’re cooking outdoors or in hunting camp. When in hunting camp, you don’t always have the ingredients one would have on hand at home, and substituting macaroni for potatoes in this recipe is a definite win. 

antelope macaroni stew


  • 2 lbs antelope, venison, elk, or bison meat; cubed 
  • ½ cup flour
  • 3 Tbsp oil
  • 3 cloves garlic, minced
  • 2 large onions, diced
  • 3 medium carrots, sliced
  • 3 parsnips, sliced
  • 1 tsp chili powder
  • 1 tsp oregano
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 6-oz can tomato paste
  • 28-oz can stewed tomatoes
  • 2 cups beef broth
  • ½ lb macaroni


1. Put the flour in a resealable bag, add the meat and shake until evenly coated. 

2. Heat oil to medium-high in a Camp Chef cast-iron Dutch oven and add meat, shaking off excess flour as you go. Brown meat on all sides.

3. Cook the macaroni al dente, according to the package directions. Drain and set aside.

4. Add garlic, onions, carrots, parsnips, and spices, and sauté for one minute. Stir in the tomato paste until well combined. Add the stewed tomatoes and broth. Bring to a boil, then reduce heat and simmer on low for 40 minutes. 

5. Combine the macaroni and stew. Serve immediately.

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