Antelope Stew
- 1/4 cup all-purpose flour,
- Kosher salt and freshly ground black pepper
- 2 pounds antelope stew meat or sirloin, but into 1/2-inch cubes
- 7 tablespoons butter, divided
- 5 cups port or red wine, divided
- 2 cups beef stock or bouillon
- 4 sprigs thyme
- 2 tablespoons minced garlic
- 3 bay leaves
- 1/2 tablespoon minced rosemary leaves
- 1 1/2 pounds potatoes, quartered
- 1 large onion, roughly chopped
- 4 carrots, peeled and roughly chopped
- 4 celery ribs, roughly chopped
- 1/2 cup tomato paste
- Generous pinch ground nutmeg
- In a large bowl, add the flour and season with 1 teaspoon of salt and pepper, to taste.
- Add the antelope and toss to coat well.
- Melt 3 tablespoons butter in a heavy bottom pot over medium-high heat and add the antelope.
- Saute the antelope until browned, stirring throughout the cooking process.
- After browning, deglaze with 4 cups of port or red wine, then add the stock, thyme, garlic, bay leaves, rosemary and potatoes.
- Reduce the heat to medium, cover and simmer until the meat is tender, about 40 to 50 minutes.
- In separate pan, over medium heat, add remaining butter, the onion, carrots, and celery and cook, stirring, for 5 to 6 minutes.
- Deglaze the pan with the remaining 1 cup of wine, then add the tomato paste, and cook for 10 to 15 minutes.
- Pour the vegetable mixture into the meat mixture and simmer for an additional 40 to 50 minutes, depending on the thickness of the stew.
- Season with salt and pepper, to taste.
- Transfer the stew to a serving dish and serve.
allpurpose flour, kosher salt, sirloin, butter, port, beef stock, thyme, garlic, bay leaves, rosemary, potatoes, onion, carrots, celery, tomato paste, generous
Taken from www.foodnetwork.com/recipes/robert-irvine/antelope-stew-recipe.html (may not work)