Jägermeister Antelope Stew
Servings: 6 servings
Ingredients
- 1 lb antelope stew meat cut into bite-sized pieces
- 2 tbs oil
- 4 garlic cloves minced
- 8 oz pearl onions peeled
- 1½ cup beets cubed
- 1½ cup carrots cut into 1" pieces
- 1½ cup turnips cubed
- 1½ cup parsnips cubed
- 1 lb little potatoes whole
- 1 sprig each thyme, rosemary, oregano
- ½ tsp salt
- ¼ tsp pepper
- 1 qt beef stock
- 1 cup red wine
- ½ cup Jägermeister
Instructions
- Preheat oven to 325°F
- Heat 1 tbs oil in a large skillet over medium high heat. Add meat and brown quickly on all sides. Remove from pan and transfer to a large lidded casserole (or similar ovenable dish with a lid). Set aside.
- Add the wine and Jägermeister to the skillet and deglaze the pan over medium heat, making sure to scrape up all of the browned bits. Pour into the casserole with the meat.
- Wipe the skillet clean, then heat the remaining oil over medium heat. Add the onions and cook until they start to brown. Add the garlic and all other vegetables to the pan and cook for a few minutes (they don't need to be fully browned, but try to get a little bit of color change in them. You may need to work in batches unless your skillet is huge). Add the vegetables to the dish with the meat.
- Stir the stock into the casserole dish. Add the herb sprigs, and season with the salt and pepper. Cover the dish, and cook in oven at 350°F for 3 to 3½ hours, until vegetables and meat are very tender. Discard the herb stems before serving.
Notes
- Antelope (also called nilgai) is available in the US through specialty and game meat vendors. Although it is native to the Indian subcontinent, they were introduced into parts of Texas decades ago and are popular with hunters there. It's flavor is similar to venison, but a bit more pronounced (although I feel it less gamey than some other similar meats, like elk). If you do not have access to antelope stew meat for this recipe, similar red meats like beef, venison, or bison would work.