Antelope Stew
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
41
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 cup
All-Purpose Flour910 g
Stew Meat (antelope)7 tbsps
Butter (divided)5 cups
Port2 cups
Beef Stock4 sprigs
Thyme2 tbsps
Garlic (minced)1 tbsp
Rosemary Leaves (minced)680 g
Potatoes (quartered)1 large
Onion (roughly chopped)1 cup
Tomato PasteDirections:
1
In a large bowl, add the flour and season with 1 teaspoon of salt and pepper, to taste
2
Add the antelope and toss to coat well
3
Melt 3 tablespoons butter in a heavy bottom pot over medium-high heat and add the antelope
4
Saute the antelope until browned, stirring throughout the cooking process
5
After browning, deglaze with 4 cups of port or red wine, then add the stock, thyme, garlic, bay leaves, rosemary and potatoes
6
Reduce the heat to medium, cover and simmer until the meat is tender, about 40 to 50 minutes
7
In separate pan, over medium heat, add remaining butter, the onion, carrots, and celery and cook, stirring, for 5 to 6 minutes
8
Deglaze the pan with the remaining 1 cup of wine, then add the tomato paste, and cook for 10 to 15 minutes
9
Pour the vegetable mixture into the meat mixture and simmer for an additional 40 to 50 minutes, depending on the thickness of the stew
10
Season with salt and pepper, to taste
11
Transfer the stew to a serving dish and serve