• Braised Antelope Stew Recipe


Hearty Antelope Stew with Spaetzle

By Andrew Zimmern

In this episode of Wild Game Kitchen, I’m utilizing an outdoor wood-fired pizza oven to make a mouthwatering antelope stew. First, I butcher the antelope leg, then braise the meat in a mix of Guinness and stock, with lots of aromatics and vegetables. I pair the hearty stew with spaeztle, a quick and easy dumpling.

Andrew Zimmern makes braised antelope stew

Learn how to butcher an antelope for a hearty braised stew on this episode of Wild Game Kitchen.

Braised Antelope Stew Recipe



  • 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
  • 2 pounds trimmed cubed antelope, from the leg or shoulder
  • 12 ounces Guinness Stout
  • 3 ounces dry sherry
  • 2 cups rich beef stock
  • 2 teaspoons sherry wine vinegar


  • 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


Preheat an indoor or outdoor oven to 325 degrees F.

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.

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.

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.

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.

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.

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