Antelope Stew
Ingredients
- 1/4 cup all-purpose flour,
- Kosher salt and freshly ground black pepper
- 2 pounds antelope stew meat or sirloin, but into 1/2-inch cubes
- 7 tablespoons butter, divided
- 5 cups port or red wine, divided
- 2 cups beef stock or bouillon
- 4 sprigs thyme
- 2 tablespoons minced garlic
- 3 bay leaves
- 1/2 tablespoon minced rosemary leaves
- 1 1/2 pounds potatoes, quartered
- 1 large onion, roughly chopped
- 4 carrots, peeled and roughly chopped
- 4 celery ribs, roughly chopped
- 1/2 cup tomato paste
- Generous pinch ground nutmeg
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