Slow-Cooked Antelope Roast

Ingredients

• Antelope roast (2 lbs)
• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Onions (2, chopped)
• Garlic cloves (4, minced)
• Carrots (4, peeled and chopped)
• Potatoes (4, peeled and chopped)
• Beef broth (4 cups)
• Fresh rosemary sprigs (2)
• Fresh thyme sprigs (2)

Instructions

1. Season the antelope roast all over with salt and pepper.
2. 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.
3. 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.
4. 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.
5. Return the antelope roast to the pot. Add the beef broth, making sure the roast is mostly submerged. Add the rosemary and thyme sprigs.
6. 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.
7. 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.
8. Serve the sliced antelope roast with the vegetables and some of the broth. Enjoy this hearty, rustic dish!