Substitute elk, deer or sheep meat as needed.
- 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
Heat a large skillet over medium heat and add 1 tablespoon oil. Add onions and garlic and sauté until onions soften. Transfer onions to a slow cooker.
Add flour, garlic powder and salt to a sealable plastic bag. Toss cubed antelope meat to lightly coat, shake excess off and set aside. Heat oil over medium heat and sear meat until golden brown. Transfer meat to a slow cooker.
Carefully deglaze pan with beef broth and red wine stirring with wooden spoon until all crispy bits from bottom of pan are scraped up. Stir in the tomato paste and pour broth over meat.
Add sage and bay leaf to slow cooker. Cook on low, covered, for 4 hours. Add parsnips, carrots, potatoes and vinegar. Cover and cook for an additional 2-3 hours until meat is tender and vegetables are soft.
Before serving, stir in lemon juice, season with salt and pepper and garnish with chopped flat-leaf parsley.
For more information about this recipe, please visit: http://www.nevadafoodies.com/antelope-stew-with-root-vegetables/