Teresa's Recipes
Slow-Cooked Antelope Roast
Experience a rustic, hearty feast with this Slow-Cooked Antelope Roast. This recipe, a nod to the hunting traditions of the Great American West, takes lean and flavorful antelope meat and transforms it into a succulent, tender roast. The meat is slow-cooked with a medley of garden-fresh vegetables and aromatic herbs, absorbing their essence over hours of gentle simmering. The result is a melt-in-your-mouth roast steeped in a rich, herb-infused broth, guaranteeing a flavor explosion with every bite!
Ingredients
- 2 lbs Antelope roast
- 2 tablespoons Olive oil
- to taste Salt and pepper
- 2, chopped Onions
- 4, minced Garlic cloves
- 4, peeled and chopped Carrots
- 4, peeled and chopped Potatoes
- 4 cups Beef broth
- 2 Fresh rosemary sprigs
- 2 Fresh thyme sprigs
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 450
- Fat: 15g
- Carbs: 35g
- Protein: 45g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Season the antelope roast all over with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the antelope roast and sear on all sides until browned. This should take about 2-3 minutes per side. Remove the roast from the pot and set aside.
- In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent and the garlic is fragrant, about 2 minutes.
- Add the chopped carrots and potatoes to the pot, stirring to combine with the onions and garlic. Cook until the vegetables start to soften, about 5 minutes.
- Return the antelope roast to the pot. Add the beef broth, making sure the roast is mostly submerged. Add the rosemary and thyme sprigs.
- Bring the broth to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 3 hours. The roast should be tender and the vegetables should be fully cooked.
- After the roast is done, remove it from the pot and let it rest for about 10 minutes before slicing. This allows the juices to redistribute throughout the roast.
- Serve the sliced antelope roast with the vegetables and some of the broth. Enjoy this hearty, rustic dish!
Tips
- If you can't find antelope meat, feel free to substitute it with venison or beef roast.
- Adding a splash of red wine to the pot along with the beef broth can enhance the depth of flavor in the dish.