INGREDIENTS:

• two to three pounds stew meat, (antelope, venison, elk) cut into large bite-sized pieces
• juice of one lemon, or juice of one-half grapefruit
• salt to taste
• minced chile pepper, or ground cayenne pepper or red pepper
• two tablespoons palm oil, or peanut oil or vegetable
• oil two onions, chopped
• six to eight ripe tomatoes, chopped (or canned tomatoes)
• greens (such as spinach, collards, or similar); washed and cut into pieces
• (optional) one cup of - peanut butter

Directions:

Mix together the meat, juice, salt, and hot pepper. Allow to marinate for a half hour or more. Heat the oil in a large pot or Dutch oven. Add the onions, and cook for a few minutes. Add the meat and cook until it is browned. Add the tomatoes and a few cups of water. Reduce heat. Add the peanut butter, and greens Cover and simmer on low heat until meat is tender, about an hour. Serve over rice