- 1/4 cup all-purpose flour,
- Kosher salt and freshly ground black pepper
- 2 pounds antelope stew meat or sirloin, but into 1/2-inch cubes
- 7 tablespoons butter, divided
- 5 cups port or red wine, divided
- 2 cups beef stock or bouillon
- 4 sprigs thyme
- 2 tablespoons minced garlic
- 3 bay leaves
- 1/2 tablespoon minced rosemary leaves
- 1 1/2 pounds potatoes, quartered
- 1 large onion, roughly chopped
- 4 carrots, peeled and roughly chopped
- 4 celery ribs, roughly chopped
- 1/2 cup tomato paste
- Generous pinch ground nutmeg
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.
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