Antelope Stew

Name: Antelope Stew
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 3 bay leaves; 473 milliliters beef stock or bouillon; 7 Tbsps butter, divided; 4 carrots, peeled and roughly chopped; 4 ribs celery ribs, roughly chopped; 59 milliliters all-purpose flour; 2 Tbsps minced garlic; 1 pinch Generous ground nutmeg; 8 servings Kosher salt and freshly ground black pepper; 1 large onion, roughly chopped; 1 liters port or red wine, divided; 680 grams potatoes, quartered; 1 Tbsps minced rosemary leaves; 907 grams antelope stew meat or sirloin, but into 1/2-inch cubes; 4 sprigs thyme; 118 milliliters tomato paste

Antelope Stew might be just the main course you are searching for. This recipe makes 8 servings with 592 calories, 30g of protein, and 16g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up generous ground nutmeg, flour, potatoes, and a few other things to make it today. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert. It is perfect for Autumn.

Instructions

In a large bowl, add the flour and season with 1 teaspoon of salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Equipment you will use

Bowl

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.

Ingredients you will need

Butter

Equipment you will use

Pot

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.

Ingredients you will need

Bay Leaves

Potato

Red Wine

Rosemary

Garlic

Stock

Thyme

Meat

Port

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.

Ingredients you will need

Tomato Paste

Carrot

Butter

Celery

Onion

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Vegetable