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.
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 potatoes- peeled and chopped
3 carrots- peeled and sliced
1 can tomato paste
1/4 teaspoon allspice
Salt and pepper to taste
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.