Hunter’s Helper

Hunter’s HelpeR “Makes a great meal”

A one-pot antelope comfort classic

Every hunter ends up with packages of ground meat in the freezer—and if we’re being honest, that meat deserves better than always becoming tacos or burgers. Hunter’s Helper is our wild-game take on a familiar, no-nonsense comfort meal: creamy, cheesy, lightly spiced, and built for busy nights after long days outside.

This recipe uses antelope (pronghorn), one of the cleanest-tasting and leanest wild proteins you can cook with. Antelope shines here because it absorbs flavor beautifully without overpowering the dish. Everything cooks in one pot, the pasta pulls flavor straight from the broth, and the sauce comes together naturally—no complicated techniques, no specialty gear.

This is exactly the kind of meal Shotatarian is about: wild food that fits real life.

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 pound ground antelope (pronghorn)

• 1 medium yellow onion, chopped

• Kosher salt and freshly ground black pepper

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 pound short-cut pasta (elbows, shells, or rotini)

• 2 cups wild game broth or beef broth

• 2 cups whole milk

• 1½–2 cups shredded cheddar cheese

• 1 tablespoon tomato paste

• Fresh parsley, for serving

Instructions

1. Brown the antelope

   Heat a large pot over medium-high heat and add the olive oil. Add the chopped onion and ground antelope, seasoning well with salt and pepper. Cook for about 10 minutes, breaking the meat apart as it browns, until the onion is soft and the antelope is fully cooked. Stir in the chili powder, paprika, and garlic powder and cook for another minute until fragrant.

2. Build the one-pot base

   Add the dry pasta directly into the pot and toss to coat it in the seasoned antelope. Pour in the broth and milk, then add the tomato paste. Stir thoroughly, scraping up any browned bits from the bottom of the pot. Taste and adjust seasoning as needed.

3. Simmer

   Bring the pot to a gentle boil, then reduce to a steady simmer. Cook for 5–8 minutes, stirring often, until the pasta is al dente and the liquid has thickened into a creamy sauce.

4. Finish with cheese

   Remove from heat and stir in the shredded cheddar until melted and smooth. The sauce should be rich and glossy, clinging to the pasta.

5. Serve

   Spoon into bowls and finish with fresh parsley. Serve hot.

Shotatarian Notes

• Why antelope works: Its mild, clean flavor makes it perfect for comfort food—rich without being heavy.

• Extra moisture: If your antelope is extremely lean, a small pat of butter stirred in at the end adds silkiness.

• Field-to-family friendly: This is one of the best gateway meals for introducing antelope to new wild-game eaters.

Hunter’s Helper is proof that wild food doesn’t need to be complicated to be great. One pot, honest ingredients, and a freezer full of opportunity.

Stay hungry, stay wild.
— Shotatarian.com