Antelope Venison Stew with Root Vegetables Recipe

Print Recipe

Substitute elk, deer or sheep meat as needed.

Ingredients:

• 2 ½ to 3 pounds antelope roast cut into 1-inch pieces
• 1 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 32 ounces beef broth
• 1 cup dry red wine
• 3 ounces tomato paste
• 1 tablespoon fresh sage, chopped
• 1 bay leaf
• 2 cups parsnips, 1-inch pieces
• 2 cups carrots, 1-inch pieces
• 2 cups small potatoes, quartered
• 1 tablespoon fresh squeezed lemon
• 1 tablespoon red wine vinegar
• 1/4 cup chopped fresh flat-leaf parsley
• Salt and pepper, to taste

Directions:

For more information about this recipe, please visit: http://www.nevadafoodies.com/antelope-stew-with-root-vegetables/

---