Pronghorn Antelope Stew
A slow-simmered stew of cubed pronghorn antelope with potatoes, carrots, and celery in a deep, savory broth. Pronghorn is uniquely abundant on Wyoming's plains and a common fall harvest for hunters.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 350 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 12
- carbs
- 24
- protein
- 32
- calories
- 350
Instructions
- 1
Toss the trimmed antelope cubes in the flour, salt, and pepper.
- 2
Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and set it aside.
- 3
Add the onion and garlic to the pot. Cook until softened.
- 4
Return the meat to the pot. Add the broth and bay leaf, then bring to a simmer.
- 5
Cover the pot with a lid. Cook for 1.5 hours until the meat begins to soften.
- 6
Add the carrots, celery, and potatoes. Simmer for 30-40 minutes until the vegetables and meat are tender.
- 7
Remove the bay leaf. Adjust the seasoning to taste and serve hot.
Chef's tips
Trim all fat and shiny skin (silverskin) from the pronghorn before cooking. The fat has a strong flavor that can overpower the stew.
Storage
Refrigerate up to 4 days; flavor deepens overnight.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Leaving fat on the meat, which makes the broth taste gamey
- •Cooking at too high a heat, which toughens the lean meat
Serving suggestions
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