It is best when made with fresh (not frozen) "Jackalope" not readily available in most super markets, but plentiful on Texas Highway 377 between Brownwwood and Early. If you can't find it, you can always substitute ground beef.
Combine ground beef, steak seasoning, chili powder, black pepper, cumin, basil, and garlic powder in a large pot or deep electric skillet and mix well. Cook until the beef is no longer pink, stirring frequently. Add celery, onion, green pepper, and jalapeno. Cook until the vegetables are tender, stirring frequently.
Add tomato juice, tomato puree, beef broth, undrained beans, undrained tomatoes, barbeque sauce, and worcestershire sauce and mix well. Simmer until reduced to desired consistency. About 1 ? to 2 hours.
Serve with shredded cheese, chopped olives, and a whole bunch-a-crackers.
The Legend of the Jackalope.
The Jackalope (Lepus-temperamentalus) was once believed a fraud like that of Big Foot. A cross between a now extinct pygmy-deer and a species of early-rabbit, they are extremely shy unless approached. They do not breed well in capativity, hence the lack of a wide commerical market.
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|Serving Size: 1 Serving (584g)|
|Recipe Makes: 8|
|Calories from Fat: 368 (56%)|
|Amt Per Serving||% DV|
|Total Fat 40.8g||54 %|
|Saturated Fat 16.7g||84 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 144mg||44 %|
|Sodium 1301.5mg||45 %|
|Potassium 1445mg||38 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 22g|
|Protein 45.4g||65 %|
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Calories per serving: 661
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