Braised Antelope Stew Recipe
Hearty Antelope Stew with Spaetzle | Braised in Guinness & Stock, Served with Easy Dumplings | Wild Game Kitchen Episode
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Dutch oven
- Spaetzle press
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Wooden spoon
- Pot
- Colander
- Grater
- Fork
- Refrigerator
- Plastic wrap
- Serving bowl
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
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