Antelope Stew, I Love You
By angelamontana

Posted: November 8, 2021

As the weather gets chillier, the stews, soups, and chilis make their way into your dinner menu. If you’ve got some antelope sitting in your freezer from the fall hunting season, we’ve got a delicious stew recipe for you to prepare it in. Courtesy of Nevada Foodies, this hearty meal will warm your heart and your tummy during those cold winter evenings. 

WHAT YOU NEED:

  • 2 ½ – 3 lbs antelope roast cut into 1 inch cubes
  • 1 cup flour
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 32 ounces beef broth
  • 1 cup dry red wine
  • 3 ounces tomato paste
  • 1 tablespoon fresh sage, chopped
  • 1 bay leaf
  • 2 cups parsnips, 1 inch pieces
  • 2 cups carrots, 1 inch pieces
  • 2 cups small potatoes, quartered
  • 1 tablespoon fresh squeezed lemon
  • 1 tablespoon red wine vinegar
  • 1/4 cup chopped fresh flat-leaf parsley
  • salt n peppa, however much you like. But don’t Push It. Ha.

HOW WE GET THERE:

STEP 1: Heat up 1 tablespoon of oil in a skillet over medium heat, adding your onions and garlic. Saute this mixture until the onions have softened, then transfer them to a slow cooker.

STEP 2: Add 1 cup of flour, 1 teaspoon of garlic powder and 1 teaspoon kosher salt into a ziploc bag. Toss your cubed pronghorn meat into the ziploc and give it a shake. Once the meat is sufficiently coated, shake the excess off and set aside. 

STEP 3: Sear your meat in some oil until it’s golden brown, then transfer it into the slow cooker with your onions. 

STEP 4: Deglaze your pan with beef broth and a bit of red wine. Stir this mixture with a wooden spoon until all the crispy residue from the pan is lifted. 

STEP 5: Stir in 3 ounces of tomato paste, then pour over the meat in the slow cooker. 

STEP 6: Let’s get into flavor now, add sage and a bay leaf to your slow cooker. Cook on low, for 4 hours and keep it covered. 

STEP 7: Add 2 cup parsnips, 2 cups carrots, 2 cups potatoes, and 1 tablespoon vinegar.

STEP 8: Cover and cook for another 2-3 hours. You want the meat to be tender and the veggies to be soft.

STEP 9: Finally! Before serving, stir in 1 tablespoon lemon juice, season with your Salt n Peppa, and garnish with some parsley. 

STEP 10: ENJOY!