Braised Antelope Stew Recipe - Andrew Zimmern

Ingredients

• 1/4 cup canola oil
• 2 carrots, sliced
• 2 ribs celery, sliced
• 1 leek, diced
• 5 garlic cloves, smashed
• 1 large yellow onion, diced
• Bouquet garni of rosemary, thyme, parsley and a bay leaf
• 2 tablespoons brown sugar
• 3 pinches cinnamon
• 1 pinch clove
• 1 pinch nutmeg
• 1 cup chopped fresh peeled and seeded tomatoes
• 2 pounds trimmed cubed antelope, from the leg or shoulder
• 12 ounces Guinness Stout
• 3 ounces dry sherry
• 2 cups rich beef stock
• 2 teaspoons sherry wine vinegar
• 1 cup all-purpose flour
• Salt and ground white pepper
• 1/2 teaspoon freshly grated nutmeg
• 2 eggs
• 1/4 cup milk
• Minced parsley, for serving
• Butter, for serving