Go Back Email Link
Antelope Stew with Root Vegetables
Print Recipe
No ratings yet

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.

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.