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Season 2 Episode 6

Braised Antelope Stew

Season 2 Episode 6

Braised Antelope Stew with Spaetzle

This recipe is so elegant and so delicious – your family is going to love you for it.

Serves: 4

Braised Antelope Stew with Spaetzle

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Stew Ingredients

  • 2 pounds trimmed cubed antelope, from the leg or shoulder
  • 1/4 cup canola oil
  • 2 carrots, sliced
  • 2 ribs celery, sliced
  • 1 leek, diced
  • 5 garlic cloves, smashed
  • 1 large yellow onion, diced
  • Bouquet garni of rosemary, thyme, parsley and a bay leaf
  • 2 tablespoons brown sugar
  • 3 pinches cinnamon
  • 1 pinch clove
  • 1 pinch nutmeg
  • 1 cup chopped fresh peeled and seeded tomatoes
  • 12 ounces Guinness Stout
  • 3 ounces dry sherry
  • 2 cups rich beef stock
  • 2 teaspoons sherry wine vinegar

Spaetzle Ingredients

  • 1 cup all-purpose flour
  • Salt and ground white pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 2 eggs
  • 1/4 cup milk
  • Minced parsley, for serving
  • Butter, for serving


  1. Preheat an indoor or outdoor oven to 325 degrees Fahrenheit.

    Braised Antelope Trimming
  2. In a large cast iron dutch oven over medium heat, place 2 tablespoons of the oil. When the oil is shimmering and aromatic, add the carrot, celery, leek, garlic onion and bouquet garni. Cook for about 5 minutes, until the vegetables start to brown. Add the brown sugar, cinnamon, clove, nutmeg and tomatoes. Stir to combine. Cook for another 5 minutes.
  3. Push the vegetables to the edge, add the remaining oil to the pot followed by the antelope in an even layer. Cook until meat is browned on one side. Stir and continue to brown the meat on the other side. You don’t need each piece to browned on all sides, just enough to give it a nice toasty, antelope flavor.
  4. Add the Guinness and sherry. Bring to a simmer and cook for a few minutes. Add the stock and vinegar. Season with salt and pepper. Bring to a simmer, cover and cook in the preheated oven for about 90 minutes, or until the meat is fork tender.
  5. Meanwhile, make the spaetzle. Mix together the flour, salt, pepper and nutmeg. Add the eggs and milk to the flour mixture. Whisk to combine. Cover and refrigerate until ready to use.

    Braised Antelope Stew Spaetzle
  6. Press the dough through a spaetzle press or large holed metal grater into a pot of boiling water, cooking for 3-4 minutes. Drain and toss with butter and minced parsley. Serve with the antelope stew.