Antelope Stew Recipe

Name: Antelope Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Antelope Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Antelope Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions