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
wine WINE PAIRING
Oregon Pinot Noir or Chateauneuf du Pape

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

White Bean Antelope Stew
INGREDIENTS
  • 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)

DIRECTIONS

1

Preheat your oven to 350 degrees.
2

Rinse and dry the cubes of stew meat. Season them with salt and pepper, then dust them with the flour.
3

Heat some olive oil in a Dutch oven or stock pot over medium heat.
4

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.

5

Remove the meat cubes from the pan & reserve. Deglaze the pan with the white wine, then reduce the wine until it’s almost gone.
6

Add the onion and sweat it until soft and translucent.
7

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.

8

Cover and move to the oven to stew until the meat is tender (about an hour).
9

Garnish with arugula if desired & serve.

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