White Bean Antelope Stew

White Bean Antelope Stew

Sarah Mickey All Recipes, Antelope Recipes, Bean & Lentil Recipes, Stew & Soup Recipes, Stew Meat Recipes Leave a Comment

White Bean Antelope Stew

Makes 10 Servings
Oregon Pinot Noir or Chateauneuf du Pape

Amild yet hearty game meat stew with a noticeable oregano flavor.

White Bean Antelope Stew
  • 1 1/2lbs Antelope Stew Meat (could substitute Elk Stew Meat)
  • All Purpose Flour
  • 1 3/4 quarts Beef Stock
  • 15oz can of Cannelini Beans (could substitute Great Northern Beans or another white bean)
  • ¾ cup Leek, chopped
  • 1 Turnip, medium diced
  • 1 cup Onion, chopped
  • ½ cup White Wine
  • 2 sprigs Fresh Oregano
    Salt & Pepper
  • Arugula or Micro Arugula for garnish (optional)



Preheat your oven to 350 degrees.

Rinse and dry the cubes of stew meat. Season them with salt and pepper, then dust them with the flour.

Heat some olive oil in a Dutch oven or stock pot over medium heat.

Add the meat cubes, keeping them in a single layer, and sear them two sides. You’ll likely have to do this in several batches. Take care not to let the fond on the bottom of the pan burn.


Remove the meat cubes from the pan & reserve. Deglaze the pan with the white wine, then reduce the wine until it’s almost gone.

Add the onion and sweat it until soft and translucent.

Add the turnip and leek, continuing to sweat until all the vegetables until tender. Then add the beef stock, seared antelope meat, oregano and drained beans.


Cover and move to the oven to stew until the meat is tender (about an hour).

Garnish with arugula if desired & serve.

Browse More:
Meat Recipes
Bean & Lentil Recipes