Antelope Chile Verde Stew – Comforting Wild Game Recipe
Looking for another comforting wild game recipe to keep you warm and cozy? This Antelope Chile Verde Stew combines tender cubed antelope, ground antelope, roasted chiles, and toasted spices for a rich, flavorful meal. You can also substitute other game meats such as elk or venison.
For this Antelope Chile Verde Stew, I like to use a combination of roast meat (top round or bottom round) and ground antelope. The roast meat adds hearty, tender chunks that hold up perfectly during the long simmer, while the ground meat blends into the sauce, adding rich flavor and a slightly thicker texture. Using both types of meat creates a satisfying stew with a variety of textures and deep, savory flavor in every bite.
Serve this Antelope Chile Verde Stew with warm tortillas, a dollop of sour cream, and sliced avocado for a complete, flavorful meal. The tortillas are perfect for scooping up the tender meat and beans, while the creamy sour cream and fresh avocado balance the smoky, slightly spicy flavors of the stew.
Heat an outdoor grill and roast Anaheim chiles on all sides until the skin is charred, about 10 minutes. Place in a plastic bag for a few minutes to steam. When cooled, remove stems, peel off outer skin, and remove some seeds. Roughly chop and set aside.
In a small skillet over low heat, toast cumin and coriander seeds until fragrant, about 2–3 minutes. Let cool, then grind into a coarse powder using a mortar and pestle or small grinder. (Alternatively, substitute with cumin and coriander powder.)
Heat a heavy stock pot over medium heat and add oil. Sprinkle cubed antelope with salt, pepper, and flour. Working in batches, brown the cubes and set aside.
In the same pot, add onions and garlic, cooking until onions are soft and translucent, about 5–7 minutes. Add ground antelope and cook until browned.
Add roasted chiles, Hatch green chiles, pinto beans, beef broth, cilantro, and browned cubed antelope. Stir in toasted spices, oregano, salt, and bay leaf. Partially cover with a lid, reduce heat to low, and simmer for 2 hours, or until meat is tender.
Slow Cooker Option: Combine all ingredients in a slow cooker. Cook on low for 3-4 hours until meat is tender.
More Antelope Recipes to Try
- Antelope Schnitzel – Crispy, pan-fried antelope cutlets with a golden crust, perfect for a quick and comforting wild game dinner.
- Antelope Marsala Recipe – Tender antelope simmered in a rich Marsala wine sauce with mushrooms for a classic, restaurant-style meal.
- Antelope Stew with Root Vegetables – A hearty, slow-cooked antelope stew featuring carrots, potatoes, and other root vegetables for deep, comforting flavor.
- Antelope Stuffed Poblano Peppers – Ground antelope mixed with bold seasonings and baked inside roasted poblano peppers for a flavorful twist on wild game comfort food.
- Antelope Scaloppine Recipe – Thin slices of antelope cooked quickly in a flavorful pan sauce for a fast, restaurant-style dinner. It’s a go-to recipe when you want something impressive but easy enough for a weeknight.
- Easy Antelope Heart Recipe That Tastes Like Steak – Protein packed crispy, bite-sized pieces that disappear fast. Served with BBQ sauce and a fresh garden salad, these heart steak strips are rich, savory, and incredibly satisfying.
Antelope Chile Verde Stew – Comforting Wild Game Recipe
Ingredients
- 1 lb antelope roast, cut into 1-inch cubes
- 2 lb ground antelope
- 6 Anaheim chile peppers
- 4 oz Hatch diced green chiles
- 2 tbsp all-purpose flour
- 2 tbsp canola or vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups pinto beans (soaked and pre-cooked)
- 6 cups beef broth
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 tbsp Mexican oregano
- 1 tsp kosher salt
- 1 bay leaf
- fresh cilantro for garnish
Instructions
- Heat an outdoor grill and roast Anaheim chiles on all sides until the skin is charred, about 10 minutes. Place in a plastic bag for a few minutes to steam. When cooled, remove stems, peel off outer skin, and remove some seeds. Roughly chop and set aside.
- In a small skillet over low heat, toast cumin and coriander seeds until fragrant, about 2–3 minutes. Let cool, then grind into a coarse powder using a mortar and pestle or small grinder. (Alternatively, substitute with cumin and coriander powder.)
- Heat a heavy stock pot over medium heat and add oil. Sprinkle cubed antelope with salt, pepper, and flour. Working in batches, brown the cubes and set aside.
- In the same pot, add onions and garlic, cooking until onions are soft and translucent, about 5–7 minutes. Add ground antelope and cook until browned.
- Add roasted chiles, Hatch green chiles, pinto beans, beef broth, cilantro, and browned cubed antelope. Stir in toasted spices, oregano, salt, and bay leaf. Partially cover with a lid, reduce heat to low, and simmer for 2 hours, or until meat is tender.
Slow Cooker Option:
- Combine all ingredients in a slow cooker. Cook on low for 3-4 hours until meat is tender.
Notes
- Substitute Meats: Elk or venison can be used in place of antelope.
- Spice Level: Add extra Hatch chiles or jalapeños for more heat.
- Beans: Canned pinto beans can be used, but pre-cook and rinse them first.
- Advance Prep: Roast chiles and toast spices ahead of time to speed up cooking.
- Serving Suggestions: Serve with warm tortillas, rice, or cornbread for a hearty meal.
Other Delicious Antelope Recipes
If you love cooking with antelope, there are plenty of other delicious ways to enjoy this lean, flavorful game meat. From simple pan-seared antelope steaks and tender antelope roasts to hearty ground antelope chili, meatballs, and stuffed peppers, antelope adapts perfectly to both elevated dishes and everyday meals. Exploring different sauces, spices, and cooking methods lets you highlight its natural flavor while keeping your wild game dinners exciting and satisfying.
Be sure to explore my full collection of antelope recipes for more inspiration and tried-and-true favorites to add to your table.