This page may contain affiliate links. As an Amazon Affiliate, I earn on qualifying purchases. Please see our disclaimer for more information.

We have quite a bit of antelope stew meat. I love the taste of the antelope it is a little like venison and a little like elk but quite definitely it’s own flavor. GNOWFGLINS is hosting a Gallery of Soups this Friday. My contribution is Antelope Stew, I’m sure that if you do not have a freezer stuffed with antelope you could substitute beef.

Antelope Stew
Stew meat (my package was about a pound)
Juice of one lemon plus water to make one cup
1 teaspoon chili powder
1 onion- chopped
2 tablespoon butter
3 cloves of garlic- finely minced
1/2 gallon Stock (I used antelope stock)
3 teaspoons sea salt (omit if using salted stock)
3 potatoes- peeled and chopped
3 carrots- peeled and sliced
1 can tomato paste
1/2 teaspoon crushed rosemary
half head of cabbage- thinly shredded
1/4 teaspoon allspice
Salt and pepper to taste
Sprinkle chili powder over the stew meat stirring to coat then pour lemon water over the top. Allow to marinade for about an hour.
In a dutch oven or similar pot cook the onion in butter over very low heat until onion begins to soften about 5-10 minutes. Turn the heat up to medium and add the stew meat and cook until the meat begins to brown. Then add the garlic, cooking for a minute or two being careful not to burn. Pour in the stock and the sea salt and bring to a boil. Once it boils turn down very low and allow to simmer for an hour and half. Add the potato, carrots, tomato paste and rosemary. Continue to simmer for another half hour. Then add the cabbage, allspice, salt and pepper.

Once the cabbage and spices are in let it cook down a bit and let the flavors meld; maybe 15-30 minutes.Ready to serve.

We had our stew over brown rice.

And topped with Creme Fresh (because I love creamy soups).

Served with sourdough rolls and salad topped with buttermilk-kombucha dressing and broccoli sprouts. For a little extra crunch I added broccoli sprouts to the top of my stew too. It turned out to be a wonderful dinner.
Be sure to visit the Gallery of Soups on Friday, October 23 to see the great soups other real food cooks have posted.

Pin It on Pinterest