Recipe courtesy of Robert Irvine
Total:
2 hr 15 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

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.

More from:

Dinner: Impossible

IDEAS YOU'LL LOVE

Beef Stew

Recipe courtesy of Food Network Kitchen

Stewed Fruit with Ice Cream

Recipe courtesy of Ina Garten

Oxtail Stew

Recipe courtesy of Pyrenees Cafe

Beef and Butternut Squash Stew

Recipe courtesy of Giada De Laurentiis

Frogmore Stew

Recipe courtesy of John D Martin

Seafood Stew

Recipe courtesy of Ina Garten

Sunny's Easy Beefy Stew

Recipe courtesy of Sunny Anderson

Irish Lamb Stew

Portuguese Sausage and Bean Stew

Recipe courtesy of Aida Mollenkamp

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking