2 pounds ground lean elk meat
2 medium onions, diced
2 large green peppers, diced
1 medium jar stuffed olives, drained (save juice)
1 small jar capers
1/2 package seedless raisins
1 large can tomato sauce
1/2 teaspoon each salt, garlic powder, celery salt
1/4 teaspoon each oregano, pepper, paprika
1 tablespoon Pickapeppa sauce or more to taste*
2 tablespoons Worcestershire sauce
2 tablespoons olive oil
Saute onions and peppers in two tablespoons olive oil. Saute meat in two tablespoons olive oil, stir in seasonings and add worcestershire and Pickapeppa sauce, stir well. Add sauteed onions and peppers and rest of ingredients. Cook about 40 minutes over slow heat, covered. Serve with white, yellow, or wild rice.
*Pickapeppa sauce is a delightful additive from Jamaica. Heinz or A-1 may be substituted.