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Antelope stew with root vegetables
Rich Antelope and Vegetable Stew

Hearty Antelope & Root Vegetable Stew

Author: Flavelo
Recipes Main Courses
Antelope meat requires patience. These animals are active, leading to lean, fibrous muscle. Stewing braises the meat slowly in liquid, turning tough fibers tender. Red wine acidity and aromatic vegetables create a rich, deep gravy by the end.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Wild Game

Ingredients

Equipment Needed

  • Large Pot with Lid
  • Skillet
  • Knife

Instructions

1 ✓

Clean meat, remove sinew, cut into 1-inch cubes. Season well.

Tip: Salt draws out surface moisture for better browning.
2 ✓

Chop veg into large rustic chunks.

Tip: Small pieces would disintegrate during long cooking.
3 ✓

Sear meat in hot oil until dark brown. Set aside.

Tip: Don't crowd the pan or it will steam.
4 ✓

Sauté veg in remaining fat for 5-7 mins.

Tip: Caramelize veg sugars with meat fond.
5 ✓

Stir in tomato paste, cook 1-2 mins.

Tip: Cooks out raw tomato flavor.
6 ✓

Deglaze with red wine, scraping the bottom.

Tip: Release all flavor bits.
7 ✓

Add meat, stock, herbs. Cover and simmer on low for 2 hours.

Tip: Patience is key for tender game.
8 ✓

Remove herbs before serving.

Tip: Inedible aromatics.

Recipe FAQ

Can I use beef?
Yes, beef shank or chuck are great alternatives.
Why sear meat?
For the Maillard reaction. Browned meat adds a depth of flavor that boiled meat lacks.

Ingredients

  • 1.5 lbs Antelope Meat (or Venison Leg)
  • 2 medium Carrots
  • 10 oz Potatoes
  • 1 medium Onion
  • 2 stalks Celery
  • 3 cloves Garlic
  • 2 tbsp Tomato Paste
  • 2 cups Beef Stock
  • 3/4 cup Dry Red Wine
  • 1 leaf Bay Leaf
  • 2 sprigs Fresh Thyme
  • 1.5 tsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Olive Oil