Homemade Antelope Pasta Sauce Recipe

The author shows the homemade ground-antelope-meat sauce over gnocchi, but you can use any pasta. (Photo courtesy of Nevada Foodies)

This is a hearty and uncomplicated wildgame antelope-meat-sauce recipe for pasta that is full of flavor using simple ingredients

This antelope-meat sauce can be paired with gnocchi or your favorite pasta, and finished with a light dusting of grated parmesan cheese. You can substitute the ground antelope for ground venison, elk or turkey.


Ingredients:

  • 1 pound of ground antelope
  • 4 slices of bacon, chopped
  • 6 large tomatoes
  • 3 tablespoons of tomato paste
  • 3 large leeks, diced
  • 2 garlic cloves, minced
  • 1/2 cup of a dry red wine
  • 1 cup of chicken broth
  • 1 tablespoon of sage
  • 1 teaspoon of garlic powder
  • 1 teaspoon of kosher salt
  • 1 teaspoon of oregano
  • 2 tablespoons of butter
  • 1 tablespoons of olive oil
  • Cooked gnocchi or pasta

Homemade Antelope Pasta Sauce
Once all the ingredients have been added, the antelope-meat sauce will be ready for your favorite pasta after a low-heat simmer for 10 to 15 minutes. (Photo courtesy of Nevada Foodies)

Directions:


Bring a pot of water to a boil. Score skin of the tomato a few times and carefully add whole tomatoes to boiling water until skin starts to peel. Roughly 1 to 2 minutes. Remove from water with a spoon and plunge tomatoes in a bowl full of ice water. Remove peel and squeeze out the seeds. Roughly chop the tomato flesh and set aside.

Heat a large pan over medium heat and add 1 tablespoon of oil, chopped bacon, leeks and garlic and cook for 4 to 5 minutes. Add ground antelope and cook until browned or 5 to 7 minutes. Stir in the chopped tomatoes, tomato paste and red wine.

Once the sauce starts to thicken add the chicken broth and season with sage, garlic powder, salt and oregano. Reduce the heat to low and let simmer for 10 to 15 minutes. Add the butter to the sauce just before serving.


You can serve this sauce over cooked gnocchi or your favorite pasta.

For more information about this recipe, please visit: http://www.nevadafoodies.com/pronghorn-antelope-ragu/

Recommended for You

News

Game & Fish Magazine Names New Editorial Director

G&F Online Staff - May 23, 2019

Adam Heggenstaller takes over after 14 years with NRA Publications.

Gear

Get Ready for Summer with Cordova Coolers

May 23, 2019

Memorial Day sale offers 15 percent off everything website-wide.

Records

No Kidding: Angler Smashes Record for Lake Trout

Scott Bernarde - May 21, 2019

The Pennsylvania man's trophy fish was more than two pounds heavier than the previous record.

See More Recommendations

Trending Stories

Records

Upon Further Review: 70-Year-Old Catfish Record Voided

G&F Online Staff - May 22, 2019

Experts agree record channel cat caught in 1949 was actually a blue catfish.

Panfish

Find and Fish Bluegill Beds Efficiently

Terry Madewell - May 22, 2019

You can catch bluegill faster with these strategies.

Catfish

10 Biggest Catfish World Records of All Time

Jack Vitek - December 08, 2014

Unless you live in Antarctica, the only continent they aren't known to inhabit, there is a...

See More Stories

More Wild Game

Wild Game

7 Tasty Wild Game Pasta Recipes

Game & Fish Online Staff

These warm and delicious pasta creations are made with wild game, such as venison and turkey,...

Wild Game

3 of the Best Black Bear Kitchen-Ready Recipe Ideas

Lynn Burkhead

While black bear meat is a wild cut not every hunter is familiar with, the species can...

Wild Game

10 Must-Try Venison Burgers

Game & Fish Online Staff

We've compiled a collection of the juiciest, tastiest venison burger and slider recipes, so...

See More Wild Game

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

×