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I have a very picky family so it is hard to impress them with anything other than a steak from our game, which they all love.  However I found this amazing recipe for venison stew at Miss Allies Kitchen that I ended up using with our pronghorn that we harvest from New Mexico last August. I really can’t believe how easy this stew is and how much flavor this stew has.  Not only is easy to make but my family begs me to make this every week.

You start with a pound of your favorite game.  I started with pronghorn but I have also tried Elk and Venison and it alls turns out great.  Cut your game into bite size cubes and place it on a paper towel.  Doing this draws the rest of the blood out and it seems to take some of the game flavor out. Also make sure to cut all the silver skin off. While the meat sits start cutting up your onion, carrots, potatoes and celery.

Once that is complete heat up your large pot with a medium to high heat and add olive oil to the pan.  I love using basil infused olive oil but any flavor will do.

When the oil is hot, sauté the meat for about 6-7 minutes browning all sides of the meat.  While cooking the meat I add salt and pepper or any type of meat seasoning that has pepper and salt in it. Once that is done remove the meat and set it aside. 

Turn down the heat to medium and add the onions carrots potatoes and celery to the pot and let them cook for 8-10 minutes or until they begin to get soft.

Now you will add the the garlic, herbs de Provence, salt and pepper and cook for about a minute. Then you will add the tomato paste stirring it for another minute.  Last you will add the tomatoes, bone broth and Worcestershire sauce then add the meat back to the pot. Stir it well, bring it to a boil, turn the heat down low, cover with the lid and let it simmer for 2 hours. 

Once the two hours are up you can serve it just like that or add your favorite thickener like cornstarch.

 It’s that easy and a crowd pleaser!

Antelope Stew

Ingredients

• 1 lb of meat cubed in bit size pieces (Venison, Antelope, Elk, Cow, etc)
• 1 tbsp olive oil
• 1 large onion diced
• 3 large carrots cut in cubes
• 3 sticks of celery diced
• 3 medium potatoes cut in cubes
• 2 garlic cloves minced
• 2 tbsp herds de Provence
• 1 tsp salt
• 3/4 tsp black pepper
• 2 tbsp tomato paste
• 1 15oz can of diced tomatoes
• 4 cups of Bone Broth (for homemade Bone Broth click here)
• 4 dashes of Worcestershire sauce
• Cornstarch (optional)

Directions

1. Cut your game into bite size cubes and place it on a paper towel.  Doing this draws the rest of the blood out and it seems to take some of the game flavor out. Also make sure to cut all the silver skin off as well.
2. While the meat sits start cutting up your onion, carrots, potatoes and celery.
3. Heat up a large pot with medium to high heat and add olive oil to the pan.  When the oil is hot, sauté the meat for about 6-7 minutes browning all sides of the meat.  While cooking the meat I add salt and pepper or any type of meat seasoning that has pepper and salt in it.
4. Then remove the meat and set it aside. 
5. Turn down the heat to medium and add the onions, carrots, potatoes, and celery to the pot and let them cook for 8-10 minutes or until they begin to get soft.
6. Now add the the garlic, herbs de Provence, salt and pepper and cook for about a minute.
7. Then add the tomato paste stirring it for another minute. 
8. Then add the can of tomatoes, bone broth and Worcestershire sauce.
9. Add the meat back to the pot with all the juices on the plate. Stir it well, bring it to a boil, turn the heat down low, cover with the lid and let it simmer for 2 hours. 
10. Once the two hours are up you can serve it just like that or add your favorite thickener like cornstarch.