Antelope Stew

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

Description

Food Network Invites You To Try This Antelope Stew Recipe From Robert Irvine.

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