Ingredients:
- 2 tbsp. olive oil
- 4.5 kg (10 lbs.) ground elk
- 8 onions
- 2 grated rutabaga
- 5 grated carrots
- 4 packs of mushrooms
- 5 celery sticks
- 4 garlic cloves
- 2 green peppers
- 2 red peppers
- 5 cans of tomato soup of 284 ml each
- 4 cans of tomato paste of 369 ml each
- 3 cans of whole tomatoes of 796 ml each
- 2 cans of tomato juice of 539 ml each
- 4 bottles of chili sauce of 455 ml each
- 1 tbsp. salt
- 1 tsp. cayenne pepper
- 1 tsp. pepper
- 1 tsp. clove
- 1 tsp. summer savory
- 1 tbsp. tabasco sauce
- 1 tsp. thyme
- 10 bay leaves
- 1 tsp. sage
Preparation :
Brown the meat and the finely chopped onions in the oil.
Add the other ingredients, except the mushrooms and the seasonings.
Add the seasonings 1 hour before the end of the cooking.
Add the mushrooms half an hour before the end of the cooking.
Cook over low heat for 2 to 3 hours.
Serves 40 to 50.