Antelope Stew Food

ANTELOPE STEW

Steps:

• In a large bowl, add the flour and season with 1 teaspoon of salt and pepper, to taste. Add the antelope and toss to coat well. Melt 3 tablespoons butter in a heavy bottom pot over medium-high heat and add the antelope. Saute the antelope until browned, stirring throughout the cooking process. After browning, deglaze with 4 cups of port or red wine, then add the stock, thyme, garlic, bay leaves, rosemary and potatoes. Reduce the heat to medium, cover and simmer until the meat is tender, about 40 to 50 minutes.
• In separate pan, over medium heat, add remaining butter, the onion, carrots, and celery and cook, stirring, for 5 to 6 minutes. Deglaze the pan with the remaining 1 cup of wine, then add the tomato paste, and cook for 10 to 15 minutes. Pour the vegetable mixture into the meat mixture and simmer for an additional 40 to 50 minutes, depending on the thickness of the stew. Season with salt and pepper, to taste. Transfer the stew to a serving dish and serve.

ALL-AMERICAN BEEF STEW

Steps:

• Place 1/2 cup flour, seasoned salt and 1/4 teaspoon pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat., In a Dutch oven, brown meat in oil in batches. Remove and set aside. Add 4 cups water to the pan, stirring to loosen browned bits. Add the onion, Worcestershire sauce, lemon juice, garlic, sugar, salt, paprika, allspice, bay leaf and remaining pepper. Return beef to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat and vegetables are tender. , Combine remaining flour and water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf.