Recipes in the world of Flavilo

Antelope stew with vegetables served in a rustic bowl.

Antelope Stew with Vegetables

Antelope stew is an elegant and delicious dish that evokes the special world of game dishes. The natural richness of the meat and the freshness of the vegetables complement each other harmoniously, while the red wine and tomato paste lend a deep, complex flavor to the stew. This dish is an ideal choice for special occasions when you want to put something truly unique on the table.

Prep Time 20 min
Preparation 2 hr
Total 2 hr 20 min
480 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 600 g Antelope meat
⭕ 2 Carrots
⭕ 300 g Potatoes
⭕ 1 Onion
⭕ 2 szál Celery stalks
⭕ 3 cloves Garlic
⭕ 2 tbsp Tomato paste
⭕ 500 ml Beef stock
⭕ 200 ml Red wine
⭕ 1 Bay leaf
⭕ 2 ág Fresh thyme sprigs
⭕ 1.5 tsp Salt
⭕ 1 tsp Black pepper
⭕ 2 tbsp Olive oil

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    Preparation Steps

    1

    Trim the antelope meat and cut it into bite-sized pieces. Season generously with salt and pepper.

    2

    Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the meat in batches, ensuring each piece is seared on all sides. Remove the meat and set aside.

    3

    Dice the onion, garlic, carrots, celery, and potatoes. Add the vegetables to the pot and sauté for 5-7 minutes, until slightly softened.

    4

    Stir in the tomato paste and cook for another 2 minutes, allowing the flavors to meld.

    5

    Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Let the wine reduce slightly, then add the beef stock, bay leaf, and fresh thyme sprigs.

    6

    Return the meat to the pot, cover, and reduce the heat to low. Simmer for 90-120 minutes, or until the meat is tender and the vegetables are cooked through.

    7

    Serve the stew hot, with fresh bread or mashed potatoes.