This Antelope Stew with Root Vegetables is a simple, comforting wild game recipe made with tender chunks of antelope, hearty root vegetables, red wine, and herbs. Slow cooking transforms lean antelope into a rich, satisfying stew that’s perfect for cold nights and family dinners.

Don’t have antelope on hand? This recipe works just as well with elk, venison, or sheep meat, making it a flexible option for any wild game freezer.

Best Cuts for Antelope Stew Meat

Antelope stew meat works best when made from top round, bottom round, or sirloin tip roast. These lean cuts come from the hindquarters and hold up well to long, slow cooking. Top and bottom round become tender with gentle simmering, while sirloin tip cooks slightly faster and stays juicy. Using low, steady heat helps turn these cuts into fork-tender, flavorful stew meat.

Slow Cooker vs Instant Pot for Antelope Stew

Both the slow cooker and Instant Pot work well for antelope stew—it just depends on how much time you have and the texture you prefer.

Antelope Stew Slow Cooker Method

The slow cooker is ideal for lean wild game like antelope because it gently breaks down the meat over several hours.

• Best for hands-off cooking
• Produces deeply developed flavor
• Very forgiving for lean cuts
• Cook on low for 6–7 hours total
• Ideal when you want ultra-tender meat without rushing

Antelope Stew Instant Pot Method

The Instant Pot is perfect when you want the same rich stew flavor in less time.

• Faster cooking time
• Great for weeknight meals
• Locks in moisture for lean game
• Pressure cook on high for 35–40 minutes, followed by a 10–15 minute natural release
• Add vegetables after pressure cooking and simmer on sauté if needed to prevent overcooking

Which Is Better for Antelope Stew?

If you have the time, the slow cooker delivers the most tender results. If you’re short on time, the Instant Pot produces excellent stew with comparable flavor and texture in a fraction of the time.

Tips for Cooking Antelope Stew Meat

• Cut evenly: Keep meat pieces around 1 inch so they cook at the same rate.
• Brown first: Searing adds flavor and helps the meat hold its shape during slow cooking.
• Cook low and slow: Antelope is very lean—gentle heat keeps it tender.
• Add vegetables later: Root vegetables hold texture better when added partway through cooking.
• Finish with acid: A splash of lemon juice or vinegar brightens the stew and balances richness.

Antelope Stew with Root Vegetables

This antelope stew with root vegetables is slow-cooked with red wine, herbs, and tender antelope meat. Includes elk and venison substitutions.

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Ingredients

• 1 1/2 - 2 lbs antelope roast, cut into 1-inch pieces
• 1c cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp kosher salt
• 2 tbsp vegetable oil, divided
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup dry red wine
• 3 oz tomato paste
• 1 bay leaf
• 2 cups parsnips, cut into 1-inch pieces
• 2 cups carrots, cut into 1-inch pieces
• 2 cups small potatoes, cut into 1-inch pieces
• 1 tbsp red wine vinegar
• 1/4 cup chopped fresh flat-leaf parsley

Instructions

• Heat a large skillet over medium heat and add 1 tablespoon of the oil. Add the chopped onion and garlic and sauté until the onion is softened and fragrant. Transfer the mixture to a slow cooker.
• In a large zip-top bag, combine the flour, garlic powder, and kosher salt. Add the cubed antelope, tossing lightly to coat. Shake off excess flour and set aside.
• Add the remaining tablespoon of oil to the skillet. Working in batches, sear the antelope until golden brown on all sides. Transfer the browned meat to the slow cooker.
• Carefully deglaze the skillet with the beef broth and red wine, scraping up all the browned bits from the bottom of the pan. Stir in the tomato paste, then pour the mixture over the meat in the slow cooker.
• Add the bay leaf. Cover and cook on low for 4 hours.
• Add the parsnips, carrots, potatoes, and red wine vinegar. Cover and continue cooking for 2–3 more hours, or until the meat is tender and the vegetables are soft.
• Season with salt and pepper to taste, and garnish with fresh flat-leaf parsley.

Notes

Slow Cooker vs Instant Pot Instructions

Slow Cooker Method (Recommended for Best Texture)
After browning the meat and sautéing the onions and garlic, transfer everything to the slow cooker. Add the broth, wine, tomato paste, herbs, and bay leaf. Cover and cook on LOW for 4 hours. Add the parsnips, carrots, potatoes, and red wine vinegar, then continue cooking for 2–3 hours, or until the antelope is fork-tender and the vegetables are soft. Finish with lemon juice and seasoning before serving.

Instant Pot Method (Faster Option)
Using the sauté function, brown the meat and cook the onions and garlic directly in the Instant Pot. Deglaze with beef broth and red wine, then stir in the tomato paste, herbs, and bay leaf. Secure the lid and pressure cook on HIGH for 35–40 minutes. Allow a 10–15 minute natural release, then carefully vent remaining pressure. Add the vegetables and vinegar, switch to sauté, and simmer for 10–15 minutes until vegetables are tender. Finish with lemon juice and seasoning.

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More Antelope Recipes to Try

If you enjoyed this antelope stew, there are plenty of other delicious ways to cook antelope. Thin cuts shine in antelope schnitzel, while richer sauces pair beautifully with antelope marsala and antelope scaloppine. For bold, comforting flavors, antelope chile verde stew is another excellent slow-cooked option. Trying different antelope recipes helps you discover just how versatile this lean wild game meat can be, from quick weeknight dinners to slow-simmered comfort meals.