- 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)
- Preheat your oven to 350 degrees.
- Rinse and dry the cubes of stew meat. Season them with salt and pepper, then dust them with the flour.
- Heat some olive oil in a Dutch oven or stock pot over medium heat.
- 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.
- Remove the meat cubes from the pan & reserve. Deglaze the pan with the white wine, then reduce the wine until it’s almost gone.
- Add the onion and sweat it until soft and translucent.
- 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.
- Cover and move to the oven to stew until the meat is tender (about an hour).
- Garnish with arugula if desired & serve.