Antelope Roast Recipes
ANTELOPE ROAST RECIPE
Savory and simple Antelope Roast recipe with a mouthwatering rich sauce! Serve over potatoes with bread on the side for a complete meal.
Provided by Kay Schrock
Categories Main
Time 18h
Number Of Ingredients 10
Steps:
- Place 2 Tablespoons salt, 1/4 cup vinegar, and sliced garlic into a large bowl. Stir. Add antelope roast, and cover with water.
- Cover bowl tightly with plastic wrap or a lid, and let meat marinade for 8 hours or overnight.
- Drain meat, discard marinade. Rinse meat and place in crockpot.
- Add ½ cup water, tomatoes, gravy mix, onion, mustard, and salt. Cook on low for 10-12 hours.
- Shred meat and stir back into sauce. Serve over potatoes or pasta.
Nutrition Facts : Calories 286 kcal, Carbohydrate 3 g, Protein 53 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 193 mg, Sodium 2861 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
ANTELOPE STEW
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a large bowl, add the flour and season with 1 teaspoon of salt and pepper, to taste. Add the antelope and toss to coat well. Melt 3 tablespoons butter in a heavy bottom pot over medium-high heat and add the antelope. Saute the antelope until browned, stirring throughout the cooking process. After browning, deglaze with 4 cups of port or red wine, then add the stock, thyme, garlic, bay leaves, rosemary and potatoes. Reduce the heat to medium, cover and simmer until the meat is tender, about 40 to 50 minutes.
- In separate pan, over medium heat, add remaining butter, the onion, carrots, and celery and cook, stirring, for 5 to 6 minutes. Deglaze the pan with the remaining 1 cup of wine, then add the tomato paste, and cook for 10 to 15 minutes. Pour the vegetable mixture into the meat mixture and simmer for an additional 40 to 50 minutes, depending on the thickness of the stew. Season with salt and pepper, to taste. Transfer the stew to a serving dish and serve.
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