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Antelope stew with vegetables served in a rustic bowl.
Slow-cooked antelope meat with root vegetables in red wine sauce

Antelope stew with vegetables

Author: Flavelo
Recipes Main Courses
Cooking antelope meat (or any game) requires patience. These animals move a lot, so muscles are tougher, more fibrous, and contain very little fat. The essence of the 'stew' technique is braising meat slowly in liquid, making tough fibres tender without drying out the meat. The acidity of red wine and aromatic vegetables enrich the gravy, which becomes a thick, tasty sauce by the end.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Game Cuisine

Ingredients

Equipment Needed

  • Large saucepan with lid
  • Frying pan (for browning if saucepan isn't big enough)
  • Knife, chopping board

Allergen Information

⚠️ Celery
⚠️ Sulphur dioxide (in wine)

Instructions

1 ✓

Clean meat of sinew and cut into 3x3 cm cubes. Season well with salt and pepper.

Tip: Salt draws water from the surface aiding browning, and flavours meat inside.
2 ✓

Peel vegetables (onion, carrot, celery, potato) and cut into larger chunks (rustic).

Tip: Since cooking is long, small pieces would disintegrate.
3 ✓

Heat oil in pan until smoking, brown meat in batches until dark brown. Remove to a bowl.

Tip: If you add all at once, meat juices cool the oil and it starts steaming instead of frying.
4 ✓

In remaining fat, sauté onion, carrot, celery, and potato for 5-7 mins.

Tip: Vegetable sugars caramelise mixing with meat residues.
5 ✓

Stir in tomato purée and fry 1-2 mins until colour turns deep red.

Tip: Raw acidic taste of tomato purée 'sweetens' with frying.
6 ✓

Pour in red wine and scrape up brown layer from pan bottom.

Tip: This is 'deglazing', the flavour bomb.
7 ✓

Add meat, stock, bay leaf, and thyme.

Tip: Liquid should cover the meat.
8 ✓

Cover and cook on lowest heat for 2 hours, or until meat is easily mashed with a fork.

Tip: Patience is the most important spice for game dishes.
9 ✓

Remove bay leaf and thyme sprig before serving.

Tip: These have given their flavour; they're annoying on the plate.

Recipe FAQ

Can I substitute with beef?
Yes, beef shin or neck are excellent alternatives with similar cooking times.
Why brown the meat if we boil it anyway?
For the roasted notes. Boiled meat tastes much blander than browned. The dark brown crust gives the stew its deep flavour.

Ingredients

  • 600 g Antelope meat (or venison haunch)
  • 2 pcs Carrots
  • 300 g Potatoes
  • 1 pc Red onion
  • 2 sticks Celery
  • 3 cloves Garlic
  • 2 tbsp Tomato purée
  • 500 ml Beef stock
  • 200 ml Dry red wine
  • 1 pc Bay leaf
  • 2 sprigs Fresh thyme
  • 1.5 tsp Salt
  • 1 tsp Ground black pepper
  • 2 tbsp Olive oil